Bulgur is one of the unsung heroes of the grain world. A staple of the traditional Mediterranean diet for thousands of years, bulgur wheat has recently become popular in modern health food and vegetarian diets. Rich in “B” vitamins, iron, phosphorous, and manganese.

Bulgur is wheat in its whole form, which has been parboiled for quick cooking. Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that has not been parboiled. It comes in three types, coarse grind which has a consistency that is similar to that of rice and can be used in place of rice in any recipe. A medium grind is most commonly used for cereal and fillings, and fine grind is usually used for tabbouleh and other salads – such as the one below.

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