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Bulgur is a quick-cooking whole grain wheat that has been parboiled, dried, and ground leaving much of the bran. It comes in grades: fine, medium, coarse, and very course. Pilafs, soups, and casseroles use the coarser end of the range while tabbouleh and kibbe feature the finer stuff. Use it like you would rice or couscous.
Bulgur is not the same as cracked wheat, which is raw.
Also Known As
- Bob's Red Mill
- Arrowhead Mills
It's high in fiber and protein. Since it's a whole grain, it's also a great source of vitamins, minerals (manganese!), and phytochemicals, including antioxidants. And it's cholesterol-free!
Since it's a pantry staple, it's available all year round.