FAQs

What's bulgur and is it a "whole grain?"
Yes and no. Bulgur, for all practical purposes is considered a whole grain, but as much as 5 percent of the bran may be removed in the processing. Bulgur is made by soaking and cooking the whole wheat kernel, drying it, removing 5 percent of the bran and cracking the remaining kernel into small pieces. Because it is a par-cooked product, bulgur is a convenience food, and in some recipes requires only the addition of hot water or broth for preparation. Bulgur makes an excellent cereal, salad, side-dish or additive to breads, soups and casseroles.
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