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Bulgur is cracked wheat that's been partially cooked (parboiled) and dried, making it quick to prepare. It's a Middle Eastern staple with more fiber than quinoa and a mild, nutty flavor.
Bulgur is parboiled before cracking, so it's partially cooked and reconstitutes quickly in hot water (5-15 min). Cracked wheat is raw and requires full cooking (25-40 min).
Bulgur has more fiber (4.5g vs 0.4-1.8g per 100g) and protein than white or brown rice, with fewer calories. It's one of the healthiest quick-cooking grains available.
Store dry bulgur in an airtight container in a cool, dry place for up to 6 months. Cooked bulgur keeps 5-7 days refrigerated or 3 months frozen.
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