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Bulgar Wheat

Bulgur wheat (also spelled “bulghur”) is an incredibly versatile whole grain with ancient roots in Middle Eastern, Mediterranean, and West Asian cuisines — and with good reason.

Traditionally, the nutritious cereal grain has been used to make a wide variety of dishes. Not only does bulgur’s mild flavor make it suitable for many uses, but it’s also easy to prepare and has several health benefits. Bulgur is an edible cereal grain made from dried, cracked wheat. When cooked, it has a chewy consistency similar to couscous or quinoa. The flavor is earthy and nutty, much like quinoa. Though its taste is mild, it’s stronger than that of rice or couscous.

Bulgur wheat is very simple to prepare:

It’s available in fine, medium, or coarse varieties and takes about 5–20 minutes to cook, depending on the type and cooking method. The coarser the grain, the longer the cooking time.

The cooking process is similar to that of rice or couscous, in that boiling water is used to soften the grain. For every one part of bulgur, you’ll need about two parts of liquid.

Combine 1 cup of bulgur wheat with 2 cups of water or broth, and bring to a boil.
Once boiling, reduce the heat to a lower simmer and cover.
Cook for 10–15 minutes, until the water has evaporated and the bulgur is tender


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