Ingredient Spotlight: Bulgur Wheat

Tired of rice? Bored with couscous? Need a non-vegetable side dish to liven up your plate? Try bulgur wheat.

I first had bulgur wheat when I saw a recipe card at the grocery store for bulgur cooked with chickpeas and tomatoes, and served with feta cheese. It was surprisingly cheap, easy to cook, and so yummy, that I didn't understand why it's not a more common side dish in the US.

For many centuries, bulgur (also spelled as bulghur and burghul) has been a common ingredient in Mediterranean, Central Asian, and Middle Eastern dishes. Bulgur comes from several different species of wheat that have been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes. It is quick-cooking and has a light yet nutty flavor. It has more nutrients than rice and couscous, and a better glycemic index than both items.

Many people confuse bulgur with cracked wheat, but it is not; bulgur is pre-cooked. Cracked wheat is not. In some recipes, such as tabbouleh, bulgur can be soaked in liquid without requiring cooking.

Bulgur is commonly used in pilafs, soups, and baked goods.

(Images: Flickr user tianguyen - thanks!)

Comments (6)

I've introduced bulgar in my side dish repertoire a few months ago for the exact reasons mentioned above (bored/tired of couscous, rice, etc.). It is very easy to prepare and goes with just about any type of herb. I love it.

posted by rosebud on September 9th 2009 at 1:41pm
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That picture looks amazing--which recipe is that?
I think I see tomatoes and spinach? Yummy.

posted by mrene9 on September 9th 2009 at 1:57pm
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I love bulghur. But one of my favourite uses for it is in Rose Levy Berenbaum's recipe for cracked wheat bread from the Bread Bible, and I've been playing around with adding it to different breads as well. It adds so much texture, and a really nice layer of extra flavour.

posted by tariqata on September 9th 2009 at 2:50pm
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I like to put black beans with stuff (tomatoes, bell pepper, onion, chipotle, cilantro) on top of bulghur with a sprinkling of feta. The earthy flavor of bulghur goes well with something hearty like beans.

posted by lotusmoss on September 9th 2009 at 3:29pm
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So what is the recipe that belongs to the gorgeous picture? I would LOVE to see and try it!

posted by arlajean on September 9th 2009 at 6:10pm
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@mrene9 and @arlajean: Recipe: http://tianguyen.blogspot.com/2008/05/turkish-bulgur-salad-kisir-grilled-lamb.html

posted by Kathryn Hill on September 9th 2009 at 8:08pm
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