Bulgur wheat is a cereal food made from the cracked parboiled groats of several different wheat species – most often durum wheat. It is parboiled and dried so that it can be prepared quickly in cooking
Bulgur is a common ingredient in cuisines of many countries of the Middle East and Mediterranean. It has a light, nutty flavour. It can be used as a substitute for rice, quinoa and couscous.
Bulgur wheat is a source of magnesium, manganese, vitamin B and iron. It’s also high in fibre as it’s made from a whole grain. It contain gluten, so should be avoided by people with coeliac disease.
We have coarse bulgur wheat in stock – Boil bulgur wheat in water for 10-15 mins, or put in a heatproof bowl, cover with boiling water and leave to soak for 20-30 mins, until the water 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 from raw in soups and stews.
See below for a link for a recipe you might want to try using bulgur wheat