Bulgar Wheat

With a long history in Asia, bulgar wheat is steamed wheat kernels that have been dried and crushed. Because of the limited fuel in some parts of the world, bulgar wheat is used often because it cooks up very quickly having already been steamed. It is rich in bran and germ. Though the two are often confused, bulga rwheat is not exactly the same as cracked wheat.

Use bulgar wheat in salads, breakfast cereal, and bread.

*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad

Nutritional Information

Fiber Content: 3.5 grams per 0.5 cup

 

Bulgar Wheat Usage

Salad
Soup
Yeasted Breads
Pancakes & Pastries
Cookies & Treats
Meat Substitutes
Non-Yeasted
Breads & Cakes
Yes
Yes
Yes
No
No
Yes
Yes

Bulgar Wheat Cooking Times

Cooking Ratio
Stove Top
Electric Pressure Cooker
Stove Top Pressure Cooker
1:2.0
15 Minutes
3 Minutes
4 Minutes

The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.

Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.

Bulgar Wheat Tips:
Speedy Bulgar Wheat

Cooked so fast. Just top with boiling water. 1 part grain to 2 parts water.

 

http://chefbrad.com/tag/bulgar/

Category: Grain Details     Post Date: December 10, 2015

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