Bulgar wheat (also commonly spelled as bulgur or bulghur wheat) is a product primarily used in Middle Eastern and African cuisine. It is wheat that has been boiled, then dried. The dry wheat is cracked into fine, medium or coarse pieces. In African cuisine, bulgar wheat is known as burghul and is used in a variety of savory and sweet dishes. Although it may sound exotic, cooking bulgar wheat is a simple, mostly hands-off process. Since bulgar wheat is boiled before it is processed, it heats much faster than other uncooked grains.
Instructions
1. Pour 2-1/2 cups of water into a large saucepan on your stove top. Turn your stove to high heat until the water starts to boil.
2. Add 1 cup of bulgar wheat into another large saucepan on the stove top, but do not turn on the heat. Pour the boiled water gently onto the bulgar wheat. Ensure all the bulgar wheat pieces are completely coated with the water.
3. Place a lid onto the saucepan. Let the bulgar wheat and water sit and soak for about 30 minutes. Remove the lid and stir the bulgar wheat with a fork to ensure it is completely softened and warm.
4. Position a strainer into your sink. Pour the entire contents of the saucepan into the strainer. Shake the strainer gently to completely drain any excess water from the bulgar wheat.
5. Transfer the bulgar wheat into a large bowl. Stir it lightly with a fork to break up any clumps and make the pieces light and fluffy. Eat the bulgar wheat by itself or use it as the base for African stew or other dishes.
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