(since 1999)


Cooking and Kitchen Tips and Hints; Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


BULGUR, Cooking Tips

Bulgur is white or red, hard or soft, whole wheat kernels that have been soaked, boiled, dried, then removing 5 percent of the bran and cracking the remaining kernel into small pieces. The result is parcooked, cracked wheat. Bulgur differs from cracked wheat in that it is pre-cooked.

• Do not wash or rinse bulgur before cooking.

• When cooking, avoid lifting the lid; bulgur needs no stirring.

• Bulgur can be soaked or cooked to be edible. Use twice the amount of liquid as bulgur. To soak, add hot liquid to bulgur, stir and let stand, covered, 30 minutes or overnight (refrigerated).

• Bulgur continues to swell after cooking if moisture is present. It more than doubles in volume, so be sure to use a large enough pan.

• Prepared bulgur can be refrigerated or frozen in containers for later use.

• Bulgur can be used in meatloaf, soups, stews, casseroles and meats or sauces for Mexican or Italian dishes. To start with, use one part prepared bulgur to two parts meat.

• Stir prepared bulgur into waffles, pancakes, muffins, salads or baked goods of all types to add a nutty flavor without the fat.

• Experiment with bulgur as a main entrée or side dish with seasonings, vegetables, nuts or small amounts of meats or fish.
Wheat Foods Council




  Biscuits to Butternut   |   Biscuits   |   Black Beans   |   Black Berries   |   Black Eyed Peas   |   BLT   |   Blueberries   |   Boiling, Boiling Point   |   Boniato, Cuban Sweet Potato   |   Bonne Femme   |   Borage   |   Borlotti Beans   |   Boston Butt   |   Bouquet Garni   |   Bread   |   Bread, High Altitude   |  British Cooking   |   Broccoli   |   Broccoli Rabe   |   Browning   |   Brussels Sprouts   |   Buffalo Meat   |   Bulgur   |   Burnt Taste   |   Butter   |   Buttercup Squash   |   Butternut Squash  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo



Popular Pages

Free Food Magazine Subscriptions


Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.