Bulgur Wheat

Bulgur Wheat

Whole wheat kernels that are cleaned, cooked (parboiled),dried, ground, and sifted for sizing. The resulting wheat hasa nut-like flavor, extended shelf life, and is higher in most nutrientsthan rice. It can impart texture, water absorption, fiber, and nutrients.It is used in taboule salads, pilaf, soups, stuffings, and bakeryproducts.

Cooking bulgur wheat:
Though bulgur wheat is most commonly found in tabouli (tabbouleh) salad, you can use it just like rice or couscous, or any other whole grain, such as barley or quinoa. Instead of rice, try pairing your favorite stir-fry or curry with whole grain bulgur. Or, try one of the easy bulgur wheat recipes below.

Types of bulgur wheat:
Different types of bulgur wheat require different cooking times, so its best to check the package instructions for cooking instructions. One advantage of using bulgur wheat is that is has already been partially cooked, so it can be quick and easy to prepare at home.

Instant bulgur, also called fine-grain bulgur is common in health food store bulk bins and is usually used for tabbouli recipes. This type of bulgur cooks in less than 5 minutes. Medium grain and coarse grain are also available.

Health Benefits of Bulgur wheat:
Since wheat is by far the most common grain used in breads, pastas and other grain foods.

Stroke risk reduced 30-36%
Type 2 diabetes risk reduced 21-30%
Heart disease risk reduced 25-28%
Better weight maintenance
Reduced risk of asthma
Halthier blood pressure levels
Reduction of inflammatory disease risk.

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