Bulgur Wheat is a grain we should all get to know better, and a staple in Middle Eastern and Mediterranean regions. It’s a whole wheat grain that has been cracked and partially precooked, and it’s great in all sorts of side dishes, soup, pilafs, casseroles, and salads. It can also be added to meat dishes like meatloaf, to boost nutrition and bulk them up. Many people have encountered this grain for the first time in a Middle Eastern Tabbouleh salad.

Bulgur Wheat

  • How to cook bulgur wheat

    Boil bulgur wheat in water or stock for 10-15 mins, or put in a bowl, cover with boiling water or stock and leave to soak for 20-30 mins, until the liquid is absorbed and the grains are tender. Soaking the bulgur will give you a chewier texture, which is perfect for salads like tabbouleh. It can also be boiled for soups and stews.

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