How to Make Bulgur

Prep Time
Total Time
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Recipe posted by Palouse Brand on August 08, 2016

What is bulgur wheat? It seems as though that question is coming up quite often these days and more and more recipes are showing up using bulgur.

We make our wheat berries into bulgur, or bulgur wheat if you like. Some may ask, what is bulgur wheat? Bulgur wheat is a whole wheat grain, in other words the whole wheat berry that has been cracked and parboiled. Our recipe below soaks, dries and cracks the berries for use in your favorite recipes. Bulgur Wheat can be served by itself, used in soups, salads, whole grain breads, meatballs, a veggie skillet and much more. Don’t be afraid to experiment with Bulgur Wheat by seasoning it for a stand-alone complimenting dish by using some butter or oil, salt, herbs and seasonings you like.

Bulgur Wheat is said to be a naturally high-fiber, low-fat, low-calorie vegetarian and vegan food ingredient. Bulgur is also thought to be high in minerals like manganese, magnesium and iron, plus a good source of plant-based protein. Many Middle Eastern, European, and Indian cultures use Bulgur Wheat as a staple grain in their cuisines

Bulgur cooks fast, is versatile, and makes a healthy and quick addition to any meal. Plus, it fluffs up nicely and it can be exchanged for rice or quinoa in many dishes. It is 100 percent whole wheat that’s specially prepared to decrease cooking time.

You don’t need to purchase prepared bulgur, trust us, it’s really not the same! We are going to share how you can make bulgur in your own kitchen. Although there are some different methods for making Wheat Bulgur, we try to keep it simple.

what is bulgur wheat

How to Make Bulgur

prep_time	1 hr 10 min
total_time	2-3 hrs
ingredients_number	2
servings_number	5
recipe_ingredients
2 cups of water 1 cup hard red winter wheat berries
recipe_directions
Place water in large bowl. Add wheat and allow to soak until the liquid is absorbed and wheat is tender, approximately 1 hour. Thoroughly drain and pat wheat berries dry. Spread drained wheat berries thinly on a baking or cookie sheet and place in oven at 200° until dry enough to crack easily, usually about an hour. Crack wheat in a grain mill, blender or with a zip lock bag and a rolling pin. Sift out the smallest flour-like bits (they will form a paste you don’t want in your recipe. *How to Cook Bulgur* Bring 2 cups water to a boil. Add 1 cup Bulgur Wheat and boil for 5-10 minutes until soft.
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