Bulgur

Bulgur is a whole grain made from cracked wheat, commonly used in Middle Eastern cuisine. It is a staple in dishes such as tabbouleh and kibbeh, appreciated for its nutty flavor and chewy texture. Bulgur is often used as a base for salads, side dishes, or as a filling for stuffed vegetables.

When it comes to bulgur nutrition, it is a good source of fiber, protein, and essential vitamins and minerals. Compared to other grains, bulgur is relatively low in calories and provides a nutritious option for those looking to include more whole grains in their diet.

To cook bulgur, it is typically soaked or boiled, making it quick to prepare. The cooking method varies slightly depending on the type of bulgur used, as there are fine, medium, and coarse varieties. Generally, bulgur requires a water-to-bulgur ratio of about 2:1 for the finer types, while coarser bulgur may need more water and a longer cooking time.

For storage, bulgur should be kept in an airtight container in a cool, dry place to maintain freshness. Properly stored, it can last for several months, making it a convenient pantry staple. Understanding how to cook bulgur and its types can enhance your culinary versatility and meal planning.