Bulgur is a cereal food, made from parboiled, dried and crushed wheat. It is recognized as a whole-grain by the USDA. Bulgur is most used in Mediterranean and Middle Eastern Cuisine (Armenia, Turkey, Greece).
How do I use bulgur?
In a non-stick skillet, brown 1 cup of bulgur. Then add 2 cups of water, or stock. Bring to a boil and reduce to low heat. Bulgur is cooked when the water has fully evaporated. Fluff with a fork to separate the grains.
Always double the quantity of water or stock according to the quantity of bulgur. For 2 cups of dried bulgur, use 4 cups of water.
Bulgur has a light nutty flavor. It can be used in salads, soups, pilafs, as stuffing or simply as a side dish, just like rice or pasta.
Bulgur is high in fiber, iron, phosphorus, magnesium and vitamins. It’s also full in slow-release carbs = carbs that are good for you! Its high nutritional value makes it a good alternative to rice.
Where can I find bulgur?
You can find bulgur in most grocery stores. Otherwise, go to natural food stores or Middle Eastern grocers.
Recipes with bulgur:
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