Partially cooked Cracked Wheat Fine can be eaten on its own, as a side dish or try it to stuff peppers or aubergines.
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 coarse grains are good for hearty soups, stews and casseroles or as a stuffing. Bulghar can also be used in baking.
Interested in finding out more about bulghar, including nutrition and ways of cooking it? Follow this link to our How Do I Cook Bulghar article.
Find out about all the other bestselling grains in our range in our Real Foods Guide to Grains article.