Chieftain^® Wild Rice Company

BULGUR, COARSE

Description:
Bulghur is a grain from the ancient Middle East; from there it spread quickly around the world. Bulghur is wheat berries that are partially hulled, steamed, then cracked and dried. Often confused with cracked wheat, both look the same, however, Bulghur is steamed (precooked) unlike cracked wheat. There are two kinds of Bulghur, one is made from soft white wheat berries (more delicate taste), and this product, which is made from hard red winter wheat berries which have a mild, nutty, earthy taste. Bulghur is gritty and flaky and used primarily in Tabbuleh or Tabouli (a dish containing mint, tomatoes, lemon juice, scallions and parsley). Bulghur is also commonly used as a meat substitute.

Suggested Use:

Bulghur is a great base for thick soups and chiles. Use in pilafs, as a meat substitute, or as a substitute for rice as a dinner accompaniment. Substitute soaked Bulghur with cracked wheat in any recipe.

 

Bulgur Salad

1 cup Bulgur Wheat

1 tsp. salt

1 Tbs. plus 2 tsp extra-virgin olive oil

2 cups sugar snap peas, sliced on the diagonal

1/3 cup minced fresh mint, plus a few extra sprigs for garnish

1 Tbs. fresh lemon juice

1 Tbs. capers, chopped

2 oil-packed sun-dried tomatoes, chopped

1/2 tsp. freshly ground pepper

 

Directions:

Cook Bulgur with 1/2 tsp. salt.  Transfer cooked bulgur to a bowl and add the 2 tsp of olive oil and stir gently to coat and fluff the grains.  Let cool to room temperature.  Add the snap peas, minced mint, lemon juice, capers, tomatoes and remaining 1/2 tsp. salt, the pepper and the 1 Tbs. olive oil.  Stire well to blend.  Transfer the bulgur salad to a serving bowl and garnish with mint or you can use parsley sprigs.  Serve at room temperature.  Serves 4