Bulgur for pilaf is made from whole wheat grains, which are perfect for pilaf, remaining fluffy and absorbing flavors. To prepare: rinse the bulgur, fry it in a saucepan with a little oil for about 1 minute, then pour in boiling water in a 1:2 ratio, add salt, bring to a boil, and simmer, covered, over low heat for about 15 minutes.

Made in Georgia Georgian white corn grits, known as gergeli, are distinguished by their white corn origins and the basis for the national dish, ghomi. What makes gergeli unique in Georgia is its traditional use, served hot and paired with local cheeses and sauces (such as satsivi, bazhe, and matsoni-garlic sauce).