Bulgar Wheat

kiwichick

Hiya,

Taken from http://www.newstarget.com/005018.html;

Bulgar wheat is very similar to cracked wheat in consistency and texture, but is lower in fat and has more nutrients than cracked wheat. Many find that this Middle Eastern staple can easily be included in their favorite recipes. Bulgar-stuffed pitas are a quick, easy way to discover the taste and versatility of the grain.

Cook as follows;

Place bulgar and water in covered pan and bring to a boil. Immediately reduce heat and simmer covered 5 minutes, or until liquid is absorbed. Bulgar should still be crunchy.

HTH,
Al.

ti1980

Excellent, thank you very much.

**purpleprincess**

I have tried searching the threads but couldn't find anything.....

If I make too much bulgar (sp?) wheat can I freeze it????

thriftlady_2

I would.

I've not done it before,but I can't see why not.

hattie_pea

i've frozen it before at its ab fine! x

liney

My DH doesn't like rice. He doesn't like couscous, he isn't keen on pasta... yes he's a pain. So i bought some bulger wheat to experiment with and wondered if anyone uses it and has some inspiration?

love_lifer

i havent used it for a few years but best tip is use stock not just plain water when rehydrating it- otherwise its tastless
has he tried noodles- theres all types amde froma variety of things
and quinoa- not my fave thing but you never know he might like it...

Bargain_Rzl

I hydrate it with water and add a knob of butter when it's done. I love the flavour :drool:

sarerb18

Put it in a bowl and pour boiling water over it until about half an inch above. Leave it to soak and then chop into it, dried apricots, onions and mint. Stir in about a tablespoon of light French dressing and leave to marinade. Serve with cold meats and salad. Can use fresh chopped apple instead of apricots.

Or When rehydrated in stock use it in stir fries, or add dried to soup.
Mind you if he doesn't like couscous he probably won't like bulgar.
Hope this is of use. Sarer

MrsTinks

Or once rehydrated/cooked - serve with main meal instead of spuds - especially nice with baernaise sauce... (which is blooming hard to come by easily in this country sadly!)
Or use in salads great with sundried tomato's and lives and fresh herbs