Bulgar wheat is made from whole wheatberries. The wheatberries are cooked until tender and then crushed or rolled into smaller granules. Bulgar is one of our oldest grains, with evidence suggesting it has been eaten by humans for nearly 4,000 years. While it doesn't show up often in American recipes, it is a regular part of Mediterranean and Middle Eastern diets. The Middle Eastern dish, tabbouleh, is probably the most well known bulgar dish. Bulgar is easy to prepare and can be found in bulk or in the ethnic specialty food aisle at the supermarket.
Instructions
1. Set 2 cups of lightly salted water to boil in a heavy saucepan.
2. Measure out 1 cup of bulgar wheat.
3. Pour the wheat into the water once it has reached a rolling boil.
4. Stir once and reduce the boil to a simmer. Cover the pot but watch to make sure the water does not boil over. You may want to leave the lid slightly ajar to allow some steam to escape and prevent this from happening.
5. Cook the grain until it is tender. This will take 45 minutes to an hour.
Tags: Middle Eastern, until tender