Bulghar is a whole wheat grain, usually durum wheat, that has been parboiled, dried, cracked and sorted by size. It was eaten by the Romans and Egyptians, and today is most often associated with Middle Eastern and Mediterranean cuisine. This nutty-flavoured grain is available in fine, medium and coarse varieties. It is high in fibre, B vitamins and minerals. Bulghar should be stored in an airtight container in a cool, dark place.
Bulghar, a nutritious 'fast food', can cook in under five minutes depending on the size. Boil one part grain to two parts water until the water is absorbed and the grain is fluffy. Fine and medium grains are used in salads, of which tabbouleh is the best known, pilaf, and as an alternative to rice. Medium and course grains are good for hearty soups, stews and casseroles or as a stuffing. Bulghar can also be used in baking.
Try a vegan Bulghar Wheat Pilaf for a light and tasty meal or side dish.
This tasty Tomato and Bulghar soup will keep you warm through the winter.
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