18 Quick And Healthy Bulgur Recipes That Will Make You Look Like A Chef (2024)

FAQs

Why does bulgur wheat cook very quickly? ›

One main difference is that bulgur has already been partially cooked by parboiling, whilst cracked wheat has not. As cracked wheat is in its raw state, it will take a little longer to prepare and cook compared to bulgur, as well as having a shorter shelf life.

Dark Bulgur: Dark bulgur is produced from red soft wheats such as bezostaja and golia. It is softer but has a stronger taste to the yellow bulgur. Wholegrain Bulgur: Like yellow bulgur, it is produced from durum wheat but the shell of the wheat has been peeled less.

Coarse bulgur wheat can typically be used in any recipe that calls for brown rice – they're quite similar in taste and texture. Fine bulgur can be used in almost any recipe that calls for couscous. I like to make my chicken couscous and shrimp and chorizo recipes with fine bulgur wheat for a little different flavor.

Fine bulgur wheat works best for dishes that require a delicate texture. For recipes that call for a firmer, heartier texture, like pilafs or grain salads, medium bulgur wheat is your go-to choice. Coarse bulgur wheat is perfect for dishes that benefit from a chewy, robust texture.

If you have celiac disease or gluten intolerance, you should also avoid bulgur as it contains gluten. Some people, especially those who work with grains all day, also experience what is called "baker's asthma" when exposed to certain grains.

Bulgur wheat is a precooked wheat product that is made from various parts of wheat and contains various proteins. Bloating is a common side effect of increasing the amount of fibre ingested on a daily basis. A person may develop painful bloating if he/she is gluten-intolerant.

Bulgur is a cereal made from wheat, so if you have celiac disease, non-celiac gluten sensitivity or a wheat allergy, do not eat bulgur. Bulgur is made by parboiling whole wheat (usually the durum variety), drying it, then grinding it.

Does Bulgur Spike Insulin? Bulgur is a whole grain that is low on the glycemic index, which means it does not cause a rapid spike in blood sugar levels.

If you are watching calories, and looking for weight loss, bulgur may be a better option for you. If you are looking for maximizing your vitamins and minerals intake, you should go for quinoa.

The difference in their fat count, potassium, and calcium amounts is negligible. Buckwheat has just a bit more fiber and protein per serving, but again, not enough to claim that one of these ingredients is healthier than the other.

Is bulgur a superfood? ›

If you're wondering if bulgur is a healthy option, the answer is a resounding yes. "You get 6 grams of protein, 8 grams of fiber, and a variety of minerals, including iron and manganese, in just 1 cup of cooked bulgur," Gorin says. So yes, this food is full of nutritional value.

Bulgur wheat is once again high in fiber and has more fiber per gram than quinoa, oats, millet and corn. a 200g serving of bulgur wheat contains: Calories 680. Protein 24 grams.

Bulgur is sold according to the size of the granules, typically #1 through #4, from fine to coarse. Use fine bulgur, #1, in tabbouleh and kibbeh. Use Coarse bulgur, #3 or #4, in mujadara and other pilafs. The flavor of bulgur is very subtle, and with its ease of preparation, it is one of the most versatile grains.

Bulgur has been called by many names. The Roman word for it was cerealis; Israelites called it dagan; whereas other Middle Easterners called it arisah, which is how it was referred to in the Bible.

Here's where bulgur really shines. It contains nearly four times the amount of fiber as couscous. Fiber-rich foods fill you up, making them a great option if you're looking to lose weight, avoid midday slumps, or snack less.

To make your bulgur on the stovetop, simply combine with water, bring to a boil, cover, simmer and cook until tender (about 12 minutes). You can also pre-soak your bulgur by placing it in a bowl and adding 1 cup boiling water. Stir and let stand for 1 hour, then drain off any excess liquid.

Oats are a great example of this. Take rolled oats: they are oat groats that have been steamed and flattened. Rolled oats cook in 5-10 minutes, a far cry from the 60+ minutes intact oat groats take to cook! Parboiled brown rice is another very popular example of a quick-cooking whole grain product.

Bulgur (Triticum ssp.)

This wheat product is sometimes referred to as “Middle Eastern pasta” for its versatility as a base for all sorts of dishes. Because bulgur has been precooked and dried, it needs to be boiled for only about 10 minutes to be ready to eat – about the same time as dry pasta.

Bulgur starts with wheat berries, the raw, simplest form of wheat. These kernels are then hulled, partially cooked, and dried before packaging. Unlike wheat berries, which may take an hour or more to soften, bulgur is much more convenient since it has already been parboiled.