Any ideas for using up cooked bulghur wheat?

Seaxwyn

I cooked a load of bulghur on Saturday to make a salad, thinking it was like couscous. But it came out rather stodgy - sticks together in big lumps - so I didn't use it.

It's still sitting in the pan (and seems to have expanded). Any ideas what I can do with it?

Thanks for any suggestions.

ZoeGirl_3

I have a recipe for making bread in BM with bulgar if you have a BM?? If you want I will post it when I am back on in an hour or so??

HTH

Seaxwyn

Thanks Zoe. Yes I do have a breadmaker, and would be really grateful for the recipe. Thanks!

Teria

I sometimes use bulgar wheat instead of rice in a korma, it gives it a different texture, but the taste can be a little odd if you're not used to it.
My step mum cooks it with milk, sugar, sultanas and occasionally apples and cinnamon and serves it as a pudding. It's ok, not one of my favourites though.

moanymoany

I love Bulgar wheat and treat it as couscous. If you break it up with a fork you can still use it for salad with cooked mixed veg etc. This is what I like for a packed lunch.

You could use it instead of breadcrumbs in beanburgers. That would be lovely, in fact I am making beanburgers this evening and I might use couscous instead of the breadcrumbs.

I prefer Bulgar to couscous.

ZoeGirl_3

Haven't managed to find recipe lol, hate that, but I did find the following: :T

www.bulgarbugle.com/?cat=6

Which has some great ideas for using up bulgar, including in pancakes, these use butter milk, but if you don't have any of that you can substitute undrained, plain yogurt or sour cream, whisked with a little milk to thin, in recipes that call for buttermilk. Or mix a tbsp white vinegar/ lemon juice with enough milk to make 1 cup and then let rest for five minutes before using.

The ingredients for that recipe are below:

1 cup whole wheat flour
2 teaspoons baking powder
1 egg
1 cup buttermilk
1/2 cup water
2 tablespoons oil
1/2 cup prepared bulgar

Think it would also work fine with plain white flour. You might just need to add a Tbsp more as wheat flour tends to absorb more liquid than white flour.

And I have never made tabbouleh or tabouli as that website calls it, but have brought it before and it is yummy.