I measured about 1/4 cup uncooked bulgur into a glass storage container with a tight-fitting lid, added 1/2 cup just-boiled water, put on the lid and packed it up. Two and a half hours later, the ...

When I lived in the Middle East, I learned that tender tabbouleh salad and crunchy fried kibbeh, the celebrated Levantine croquette, share a key ingredient: bulgur. Since ancient times, bulgur has ...

Matthew Card has a knack for knocking our socks off with his unique flavor combinations. The Food Editor of Christopher Kimball’s Milk Street stopped by to share a new pilaf recipe. For more recipes, ...

Confession time here: For years I avoided cooking with whole grains. There was just such a tinge of sacrifice I associated with them. They seemed like food for penance, not pleasure. “Eat them, ...

1. Combine the bulgur wheat with the cup of water in a bowl and allow stand for one hour. After the hour mark, pour off any excess water. Using a fork, gently fluff the bulgur. 2. Place the fruit, ...

Place bulgur and ½ teaspoon of the salt in bowl; add water. Cover; let stand until most of liquid is absorbed, about 15 minutes. Drain excess liquid. (For a softer and fluffier grain, cook bulgur with ...

This chunky grain dish is freshened up with a delicious combination of dill, parsley, and mint. If you don’t have all three, use a handful of whatever tender herbs you’ve got. If you substitute ...

When you read the word “bulgur,” what did you think? Did you cringe a little? One friend said to me when I mentioned it, with just a little disdain, “That sounds (pause) healthy.” It is, but it is ...

22:05, Fri, Mar 27, 2020 Updated: 22:20, Fri, Mar 27, 2020 Bulgur wheat is cracked wheat made by blanching groats (the hulled kernels of the grains) which are then crushed into smaller fragments. It ...

For many of us, eating more whole grains requires learning about foods rarely seen in the traditional American diet. Bulgur, a Middle Eastern staple made from durum wheat, is a case in point. Bulgur ...