Bulgar Wheat...what is it and how do I make it?

I initially thought Bulgar wheat was actually a type of wheat, but it is actually a way that wheat is prepared. It is very simple, and very similar to cracked wheat. I usually substitute Bulgar wheat for rice, although brown rice is very nutritional as well. Some people HATE brown rice and for those people, or for those who want to try something new, or for those of you who know what Bulgar is and really like it...this is for you!

How to make Bulgar Wheat:



• Boil whole wheat kernals (about a cup) for 45 minutes to an hour or until they are plump (picture 1)

• Drain water and sprinkle evenly over a cookie sheet and heat oven to 175 to 200 degrees

• Put in oven for several hours until wheat is completely dry - I do this overnight (picture 2 shows the dried Bulgar wheat)

• Crack in a blender or food processor. You can crack it to your desired size. If you have a lot of ground wheat powder after cracking, you can use a wire mesh strainer to strain it. (picture 3 is sifting the Bulgar and picture 4 is the final product)


Tomorrow, after your Bulgar is completely dry, I'll tell you how to cook it. For now, if you do this early, store it in an airtight container and wait until tomorrow. For those of you looking at this later in the day, boil the wheat and let it dry in the oven overnight...I always do it this way...then crack it in the morning.

Oh...FYI...you can find the mesh strainers at the Dollar Store...at least out here you can...