Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled,
dried, ground into particles and sifted into distinct sizes. The result is a
nutritious, versatile wheat product with a pleasant, nut-like flavor and an
extended shelf-life that allows it to be stored for long periods.
Often confused with cracked wheat, bulgur differs in that it has been
pre-cooked. In contrast to cracked wheat, bulgur is ready to eat with minimal
cooking or, after soaking in water or broth, can be mixed with other ingredients
without further cooking. Bulgur can be used in recipes calling for converted
Mediterranean Cracked Wheat Salad
1 3/4 C. boiling water
2 t. salt
1 t. finely minced fresh rosemary
1 1/2 C. bulgur
6 T. fresh lemon juice
1/4 t. black pepper
1/4 C. extra-virgin olive oil
6 roma tomatoes, diced into 1/2-inch chunks
1/2 C. chopped fresh parsley
4 green onions, thinly sliced
1 C. coarsely chopped marinated artichoke hearts, drained well
1 (15 1/2 oz.) can garbanzo beans, rinsed and drained
1/4 C. tiny-diced sweet white onion
Place boiling water, 1 teaspoon salt and rosemary in medium saucepan.
Bring to boil over high heat, then immediately stir in bulgur and remove from
Cover and let stand 1 hour until all water has been absorbed. Uncover and let
In large bowl, mix together remaining 1 teaspoon salt, lemon juice, pepper and
Add tomatoes, parsley, onions, artichokes, garbanzo beans and white onion along
with cooled bulgur.
Mix together well until all ingredients are coated with dressing.
Makes 8 servings.