Bulgur
I don’t know if bulgur is going to be the next quinoa – probably not, as these days so many people shun wheat. But if I had to choose one over the other for flavor and versatility, I’d go with bulgur - Tara Parker-Pope
image by: The Balanced Yoga and Thai Massage
HWN Suggests
Don’t confuse bulgur with cracked wheat
Although we’ve been told by nutritionists to be wary of processed foods, many minimally processed foodstuffs suffer little diminution in their healthy properties.
Frozen fruits and vegetables are such; so too, low-sodium canned or jarred tomatoes. Even “raw” rolled oats are oat groats that have been de-husked, steamed, and then rolled in order to make their nutrients more accessible to us. (We share a lot in common with farmyard animals, but not eating groats.)
Bulgur is another good example of a minimally processed grain with very close the equal in nutrition to raw, unprocessed whole wheat, bulgur’s source.
Bulgur (sometimes spelled bulghur) is a form of whole wheat…
Resources
Bulgur: A Wheat to Remember
I don’t know if bulgur is going to be the next quinoa – probably not, as these days so many people shun wheat. But if I had to choose one over the other for flavor and versatility, I’d go with bulgur. One thing it has going for it is that it can be reconstituted without cooking, though you can also cook it in boiling water (the grains will be a little fluffier if you do).
Bulgur: An Easy Way to Get Your Grains
For many of us, eating more whole grains requires learning about foods rarely seen in the traditional American diet. Bulgur, a Middle Eastern staple made from durum wheat, is a case in point. Bulgur is made by boiling hard wheat berries until they are about to crack open, then allowing them to dry, at which point the outer bran layers are rubbed off and the grains are ground. The process of boiling the wheat berries dissolves some of the soluble vitamins and minerals in the outer bran layers of the seeds, but these nutrients are absorbed back into the endosperm of the grain during cooking.
History of Bulgur Wheat
For primitive people, bulgur was an excellent food. It resists mold contamination and attack by insects and can be stored for long periods of time. The ancient preparation process is still used in small villages in the eastern Mediterranean: boiling the wheat in huge pots (sometimes for days) until thoroughly cooked, spreading out on flat rooftops to dry in the sun, then cracking the hardened kernels into coarse pieces and sieving them into different sizes for various uses.
The Benefits of Bulgur
Bulgur, which is made from precooked wheat berries, takes only about 20 minutes to reconstitute by soaking or by simmering. It’s also a great substitute for rice because it has more fiber and nutrients and is also a low glycemic index food.
The Simple Grain That Saved the State of Israel from Starvation
During the period of austerity which accompanied the early years of the State of Israel, the Hadassah organization fought to allow for the import of Bulgur to Israel from the United States.
Easy Bulgur Tabbouleh
Easy Bulgur TabboulehAuthentic Bulgur Tabbouleh a parsley salad flavored with bulgur, mint, scallions, tomatoes, and a bright lemony dressing. It’s quick, fresh, easy, and absolutely delicious.
How to cook bulgur wheat
Bulgur wheat is a cracked wheat made by blanching groats (the hulled kernels of the grains) which are then crushed into smaller fragments. It’s commonly used in Middle Eastern dishes such as stews and salads (like tabbouleh), or simmered in milk for a pudding or porridge.
Mediterranean Grains — The History and Healthful Preparation of Four Old and Emerging Varieties
Nutty in flavor and made from hard wheat, bulgur is not to be confused with cracked wheat. Cracked wheat is raw, uncooked wheat, while bulgur is precooked wheat that is boiled and dried before reaching the market.
Nigel Slater’s recipe for bulgur with roasted summer vegetables
Grains of bulgur wheat, like couscous, have a habit of sticking together as they cook. The best way to deal with this is to stir it with the tines of a fork, running it gently through the grains. They will separate easily.
Subtle Steps Lead to the Best Tabbouleh Salad
Is it possible to improve upon a dish as simple as tabbouleh?
What Is Bulgur Wheat?
Bulgur comes from cracked whole-grain kernels of wheat that get parboiled and dried before packaging. As a result, they cook much more quickly than other varieties of whole wheat, such as wheat berries, the raw version, and freekeh, cracked but uncooked kernels that come from young green wheat. Bulgur is generally the least expensive of the three.
Don’t confuse bulgur with cracked wheat
Bulgur may be a strange grocery item to most of us, but chances are we’ve eaten it several times. Its most well-known rendition is as a main ingredient — along with parsley, lemon, olive oil, mint and sometimes cucumber — in the salad called tabbouleh. Ain’t no tabbouleh without bulgur. Bulgur (sometimes spelled bulghur) is a form of whole wheat that has been cracked, cleaned, parboiled (or steamed), dried and then ground into various sizes. Bulgur is sold by its size. It isn’t cracked wheat, which are whole raw wheat berries that have been milled into smaller pieces.
5 Benefits of Bulgur. Wheat that is Safe to Eat?
Grains play a very important role as affordable, easily cultivated staple foods around the world. In Asia, rice is the prominent player. In North America, corn and wheat are king. Middle Eastern countries also rely heavily on wheat, but it isn’t in the form those living in the United States and Canada commonly encounter. Instead, bulgur wheat wins the day.
Eat Wheat
Bulgur is white or red, hard or soft, whole wheat kernels that have been soaked, boiled, and dried. Then, 5 percent of the bran is removed and the remaining kernel is cracked into small pieces. The result is parcooked, cracked wheat. Bulgur differs from cracked wheat in that it is pre-cooked. https://eatwheat.org/learn/bulgur/
Duru Bulgur Global
Duru Bulgur can be used as a healthy alternative to pasta, rice or couscous in your favourite recipes for soup or salads, or as a side dish.
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