Grocery
Bulgur Wheat
What it is
Bulgur wheat is a whole grain product made from cracked wheat that has been parboiled, dried, and then ground into various sizes. It is a staple in many Middle Eastern cuisines. The processing of bulgur means it cooks much faster than whole wheat berries. It retains its bran and germ, making it a wholesome grain. It has a slightly nutty flavor and a chewy texture. It is available in fine, medium, coarse, and extra-coarse grinds.
How people cook with it
This versatile grain can be used in a variety of dishes, from savory pilafs to refreshing salads.
- As a base for pilafs
- In tabbouleh salad
- As a side dish
- In stuffed vegetables
Bulgur wheat is typically cooked by simmering it in water or broth until tender. The cooking time varies depending on the grind size; finer grinds cook more quickly. Often, it is simply covered with boiling water and allowed to steam until the liquid is absorbed. It can also be added directly to soups and stews to add body and texture. For salads like tabbouleh, it is often rehydrated in cold water or lemon juice, absorbing the flavors of the dressing.
How it differs from similar foods
Compared to rice, bulgur cooks faster and has a chewier texture. Unlike couscous, which is made from semolina, bulgur is a whole grain and retains more of its natural characteristics. Its nutty flavor is distinct from the milder taste of white rice or the earthiness of quinoa.
Who it is for
Home cooks looking for a quick-cooking whole grain will find bulgur wheat a convenient option.
How to keep the rest
Store uncooked bulgur wheat in an airtight container in a cool, dry place. Properly stored, it can maintain its quality for an extended period. Once cooked, refrigerate any leftovers and consume within a few days.