How to cook bulgur
Bulgur wheat is very simple to prepare.

It’s available in fine, medium, or coarse varieties and takes about 5–20 minutes to cook, depending on the type and cooking method. The coarser the grain, the longer the cooking time.

Most brands of bulgur provide cooking directions, so it’s best to check the package first for specific instructions. Still, if you bought bulgur in bulk or don’t have any directions, there are a few basic bulgur cooking…
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A 1-cup (182-gram) serving of cooked bulgur offers (5Trusted Source):

Calories: 151
Carbs: 34 grams
Protein: 6 grams
Fat: less than 1 gram
Fiber: 8 grams
Vitamin B6: 8% of the DV
Pantothenic acid: 13% of the DV
Manganese: 48% of the DV
Copper: 15% of the DV
Magnesium: 14% of the DV
Iron: 10% of the DV
Niacin: 9% of the DV
Thiamine: 9% of the DV
Zinc: 9% of the DV
Folate: 8% of the DV

Bulgur contains a variety of vitamins and minerals, as well as a good amount of protein and fiber. In fact, a 1-cup (91-gram) serving provides nearly 30% of the Daily Value (DV) for fiber.

The whole grain is also a particularly good source of manganese, magnesium, and iron while being slightly lower in calories than similar whole grains, such as brown rice or quinoa

Bulgur nutrition
Bulgur is not only tasty and quick to prepare, but it’s also very nutritious.

It’s considered a whole grain, meaning that the entire wheat kernel — including the germ, endosperm and bran — is eaten. When you eat whole grains, you receive all the nutrients the plant has to offer.

In comparison, refined wheat products are lower in nutritional value since the nutrient-rich germ and bran are removed, leaving behind only the carb-heavy endosperm.
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In fact, you don’t even have to fully boil bulgur. Instead, you can simply soak or rehydrate the grain in warm water when you’re ready to use it, though it does take a bit longer to prepare this way.

The parboiling processes also extends its shelf life, meaning it may last longer than some other grains.

Bulgur is an edible cereal grain made from parboiled, cracked wheat. It has a texture similar to quinoa or couscous while its mild flavor is usually described as…
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Bulgur is easily confused with cracked wheat since both are made from crushed or cracked wheat groats or “berries.” What sets bulgur apart is that it’s parboiled and dried before being ground, while cracked wheat is not.

Because it’s parboiled, or partially cooked, bulgur can be prepared relatively quickly — much quicker than many other whole grains.

What is bulgur wheat?
Bulgur is an edible cereal grain made from dried, cracked wheat. Durum wheat is used most often, but other hard wheat species, like einkorn, are used as well.

When cooked, it has a chewy consistency similar to couscous or quinoa. The flavor is earthy and nutty, much like quinoa. Though its taste is mild, it’s stronger than that of rice or couscous.

Al-Imam Ali (peace be upon him) said: There are people who worship Allah to gain His Favors, this is the worship of traders; while there are some who worship Him to keep themselves free from His Wrath, this is the worship of slaves; a few who obey Him out’ of their sense of gratitude and obligations, this is the worship of free and noble men.

Traditionally, the nutritious cereal grain has been used to make a wide variety of dishes including tabbouleh and kisir salads, bulgur pilavi (pilaf), kibbeh meat patties, fermented yogurt kishk, and kheer pudding.

Not only does bulgur’s mild flavor make it suitable for many uses, but it’s also easy to prepare and has several health benefits.

This article explains everything you need to know about bulgur wheat, including its nutrition, how to cook with it, and a…
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Al-Imam Al-Ridha (peace be upon him) said: Whoever meets a poor Muslim and greets him differently from the way he greets a rich man, Allah will be furious with him on the day of judgment.

Bulgur wheat is a nutrient-dense whole grain that pairs well with many foods. Adding it to your diet may help to improve blood sugar control, heart health, and digestion.

Bulgur wheat (also spelled “bulghur”) is an incredibly versatile whole grain with ancient roots in Middle Eastern, Mediterranean, and West Asian cuisines — and with good reason.