bulgur

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bulgur

, bulghur (bŭl′gŭr, bul′) [Turkish, bulğur fr Persian]
Wheat kernels that have been boiled and then allowed to dry. It is a cereal grain with a lowglycemic index.
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Put 200g bulgur wheat in a saucepan and cover with boiling water, bring to the boil, then simmer for five to eight minutes, until tender.
Add variety to your meals with three servings per day of whole grains such as barley, oats, quinoa, brown rice, and bulgur wheat.
For instance, I use a lot of bulgur wheat and rice flours.
When it comes to grains, go for barley, brown basmati rice, buckwheat, bulgur wheat, stone-ground white or yellow cornmeal, whole wheat couscous, flax seeds, rolled oats, kasha, instant or regular brown rice, quinoa, wild rice or polenta.
Tabouli 1 1/2 cups fine grain bulgur wheat 2 Roma tomatoes, diced small 1 cucumber, diced small, optional 1 bunch parsley, stems trimmed and chopped fine 1 bunch scallions, whites and greens, cuds trimmed and sliced thin juice of 2 lemons 3 tablespoons olive oil salt and pepper, to taste Soak bulgur in cold water for 15 to 20 minutes, using enough water to cover bulgur by 4 inches.
Grain choices include corn, pasta in various shapes, bulgur wheat, and many varieties of rice.
2 cups water 1/2 cup chopped onion 1 clove garlic, minced 1 cup bulgur wheat (medium or fine) 1/2 large cucumber, peeled and diced l large tomato, diced 1/2 cup parsley, minced 1/2 cup mint, minced 4 tablespoons olive oil 4 tablespoons lemon juice, (about 1 lemon) 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper Bring the water to a boil in a medium saucepan with a tight-fitting lid.
I used this section quite frequently to look up such items as cornichons, ghee, galanga, misco, and bulgur wheat.
It is simple to prepare: Soak one part bulgur wheat in one and a half parts boiling water 30-60 minutes, until the water is absorbed.