Bulgur Wheat is a popular ingredient in Middle Eastern and Mediterranean cuisine. It can be used in hearty pilafs, salads, stuffing’s, and more.
It makes for a delicious substitute to plain white rice with its nutty whole grain flavor and tender texture. Bulgur is one of the easiest to cook and most versatile of whole grains.
Like rice or pasta, it absorbs other flavors well, making it a wonderful addition to salads.
Preparation: Combine 2 cups of liquid and 1 cup of dry bulgur in a pot, bring it to a boil, reduce the heat, and simmer, covered, until the bulgur turns tender, about 12 minutes. Drain any excess liquid and fluff the grains with a fork before serving.
To cook bulgur, the product is usually boiled, similar to rice or other grains, but it can also be fried, roasted, baked, or simply soaked. Since bulgur is already partially cooked, it takes less time to prepare than other whole grains and has a longer shelf life.
