Bulgur wheat has been a staple in Middle Eastern and Mediterranean cuisines for centuries. With a distinct nutty flavor and chewy texture, it cooks relatively quickly compared to other whole grains and is commonly used in salads, pilafs, and stuffing. It is a key ingredient in traditional Middle Eastern dishes like tabbouleh and can also be used as a filling for vegetarian or meat-based dishes.
Bulgur wheat is actually not a full whole grain, as it’s Durum wheat with the harder bran removed, then partially cooked in a process called “parboiled.” Parboiled grains are pre-cooked, making Bulgur wheat a good option when you need a fast meal.
Made famous in the United States by tabbouleh, a delicious Middle Eastern dish, bulgur wheat can add protein and varying flavors to your next dish.
