Bulgur comes from an ancient style of processed grain, called "groats." The wheat is cooked and then dried again, leaving its starches in their cooked form and ready to rehydrate quickly. The bulgur ...

Bulgur wheat is a cracked cereal grain with a faintly nutty taste that is frequently used in Mediterranean and Middle Eastern cooking. A little bulgur wheat goes a long way. Fluff the wheat well ahead ...

I've been adding cooked cracked wheat, more commonly known as bulgur. The hearty, chewy grain adds protein and fiber, plus it gives the salad a pleasing, satisfying texture. It all started when I had ...

Flour is the most common way we cook with grains. But there are so many types of grains and cooking techniques to explore, especially in savory dishes that will bring fiber, protein and whole-grain ...

Question. Do you have a great recipe for vegetarian chili? Since trying some a few years ago I have been looking for a good version with carrots and tomatoes. Answer. I have a favorite recipe that ...

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 ...

In a heavy stockpot or Dutch oven, heat the olive oil briefly over medium heat. Add the cracked wheat and stir to coat the grains with oil, then cook, stirring occasionally, until it smells toasty and ...

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 ...