Bulgur/Bulgar/Bulger/Bulghur/Burghul

[Shamrock1121]

Cheap eats from whole wheat berries that's easy to make. Bulgur is normally made from durum wheat, but you can also make it from hard (white or red) wheat, spelt, and triticale (a durum wheat/rye hybrid).

It's normally graded according to it's texture and the range is from fine to coarse. The finer the bulgur, the less cooking is required. I sift out the fine stuff because it can get sticky.

Since bulgur contains the germ of the grain, it can go rancid. I suggest making it in small batches and keep it in the freezer.

How to make bulgur:

To make the bulgur wheat:

Bring to a boil one part rinsed whole wheat berries plus two parts water or other liquid, then simmer the berries until they are tender (about one hour). You can also "cook" the wheat in a Thermos overnight *.

Spread the berries on a cookie sheet and bake in a 225° F oven, stirring occasionally, until dry (about one hour). Allow the grain to cool to room temperature. Grind in a blender, or grain grinder, or crush with a rolling pin, to the consistency of cracked wheat. Sift before cooking, to remove any fine flour.

* Thermos Wheat

1/2 to 1 c. wheat (berries/kernels)

1 quart boiling water

Preheat the thermos with hot water. Pour out. Place the wheat into a thermos and add boiling water to the top. Place the lid on and lay the thermos on it's side. The wheat is done in approximately 2 hours, but I usually start this before going to bed and let it sit overnight. Drain.

Cooked wheat berries can be eaten as a "cooked" breakfast cereal (with milk and a sweetener), added to bread recipes, added to soup or salads, or made into bulgur.

-Karen

[Shamrock1121]

BULGUR WHEAT LOAF
(recipe source: Pillsbury)

3/4 c. water
1/2 c. bulgur wheat
2-1/4 to 2-1/2 cups Pillsbury's BEST All-Purpose or Unbleached Flour
2 T. brown sugar
1 to 1-1/2 t. salt (I only used 3/4 tsp.)
1 pkg. active dry yeast
1 c. water heated to 120°-130°F
1/4 c. oil
1 c. Pillsbury's BEST Whole Wheat Flour
2 t. water
1 egg white
1 t. bulgur wheat
Grease cookie sheet. Bring 3/4 c. water to a boil in small saucepan. Remove from heat; stir in 1/2 c. bulgur. Let stand 20-25 minutes or until water is absorbed.

Lightly spoon flour into measuring cup; level off. In large bowl, combine 1 cup all-purpose flour, brown sugar, salt, yeast, 1 cup hot water and oil; beat at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in bulgur mixture, whole wheat flour and additional 1 cup all-purpose flour to form a stiff dough. (At this point, I let the mixture rest for 20 minutes before kneading.)
On floured surface, knead in 1/4-1/2 cup all-purpose flour until dough is elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover loosely with greased plastic wrap and cloth towel. Let rise in a warm place (80-85°F) until light and doubled in size, about 45 minutes.
Punch down dough several times to remove all air bubbles. Shape into round loaf. Place on greased cookie sheet. Cover; let rise in warm place until light and ALMOST doubled in size, about 30 minutes.

Heat oven to 375°F. Uncover dough. With very sharp knife, cut a 1/2-inch deep slash across top of loaf. Cut another at a right angle, making a cross. In small bowl, beat 2 t. water and egg white until blended. Brush over top of loaf; sprinkle with 1 teaspoon bulgur, if desired I omitted the sprinkling of bulgur). Bake at 375°F for 25-35 minutes or until golden brown.
Remove from cookie sheet; cool on wire rack. One loaf = 17 slices.

[Shamrock1121]

This is a great recipe with all the fresh produce from the garden right now. :D I usually make 1/2 the recipe.

TABOULI
(source: Cooking with Whole Wheat - Kansas Wheat Commission)

1 c. dry bulgur
1-1/2 c. water
1 bunch green onions, chopped (you can also use chives)
1 green pepper, chopped
1 cucumber diced
3 tomatoes, seeded
1 bunch parsley, chopped

Dressing:
1/2 c. vegetable or olive oil
1/2 c. lemon juice
1 t. salt

Add bulgur to water and bring to boil; cover and simmer 15 minutes. Remove from heat; let stand COVERED 5 minutes. Mix vegetables with cooked bulgur. Combine oil, lemon juice, salt and bulgur; add to bulgur mixture. Refrigerate at least 2 hours before serving. Serves 7.
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MEXICAN BULGUR
(source: same as recipe above)

2 T. butter
1 c. dry bulgur
1 medium onion, chopped
1 c. thinly sliced celery
1/2 red bell pepper, diced
3/4 t. ground cumin
1 t. chili powder
2-1/4 c. beef browth or water
Salt and pepper to taste

Melt butter in skillet on medium heat. Add bulgur and chopped onion; cook until onion is clear and bulgur is golden. Stir in celery, diced pepper, cumin and chili powder; cook for 2 minutes.

Stir in beef broth and bring to a boil. reduce heat and simmer for 15 minutes or until all liquid is absorbed. Season with salt and pepper. Serves 6.