Bulgur Recipes for Dinner or Anytime

Bulgur wheat is easy to prepare and has dozens of potential uses, as these bulgur recipes will show.

| March/April 1973

Very likely, you're already into whole wheat—as many of us are—because it's cheap, readily available almost anywhere, handy to store, and versatile. If you like this grain as is, though, you may find that you like it even better parched and cracked ... because bulgur—as the roasted product is called—cooks faster than whole or cracked plain wheat and has a sweet, nutlike flavor and crunchy texture which natural food lovers usually enjoy.

Wheat in this form has been a staple in the diets of Middle Eastern peoples for many centuries. It's also been produced commercially in the United States for some years and can be bought in the supermarkets of most large cities. However—if you're not a great customer of the garbagemarts these days—you'll be glad to know that you can easily make your own bulgur at home:

[1] Wash your wheat well in cool water three or four times, pour off any chaff and discard the liquid. If the grain is very dirty you may have to pick It over for rocks and such.

[2] Boil the clean cereal in enough water to cover until all the liquid is absorbed and the kernels are tender and swollen to twice their original size. This usually takes 35-45 minutes.

[3] Spread the wheat out thin on a cookie sheet or in shallow pans and leave it in the oven at 200°F until it's completely dry.

[4] if necessary, rub the kernels between your hands to remove any chaff that may be left.

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