Wednesday, May 26, 2010

How to Cook Bulgur Wheat

Want to give a nutty kick to your next pilaf, soup or salad? You may want to try using bulgur wheat.

Also known as bulghur or burghul, bulgur wheat is a cereal food made from several different wheat species, mostly durum. It is wheat kernels that have been par-boiled, dried, and crushed. It is a whole grain and should not be confused with cracked wheat, which doesn't get par-boiled.

Bulgur is the main ingredient in tabbouleh salad, and can be a great substitute for rice or couscous and can be better, nutritionally. It contains more fiber, vitamins, minerals and has a lower glycemic index than white rice or couscous.

Thankfully, bulgur is simple and quick to prepare. You only have to soak it to make it ready to eat, or add to a favorite recipe.

Put the desired amount of bulgur into a large bowl. About 3 /4 of a cup of dry bulgur, once cooked, will make 4 servings. Add enough cold water to generously cover it. Let it soak for about 20 to 30 minutes. Drain in a tight meshed sieve, or wrap in a few layers of cheese cloth or a thin cotton dish towel, and squeeze as much of the excess liquid out as you can with your hands.

Yes, my friends. It's that simple.

Add it to your next cold salad, or sprinkle into a soup or stew and enjoy. You can also heat it in the microwave with a little milk, butter, salt and honey to make a tasty breakfast cereal.

Photo by Joyous!

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