How to Prepare Bulgar Wheat
Bulgar wheat is a coarsely ground, precooked wheat berry that is often used in tabouli and other Middle Eastern recipes. The use of bulgar wheat can be traced back as far as ancient Egypt and biblical times. Bulgar wheat is gaining in popularity in the U.S. as a healthy source of fiber and protein and is adaptable to many grain recipes. Bulgar can be purchased at any health food store or can be prepared at home from wholewheat berries. Does this Spark an idea?
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Things You'll Need
- Measuring cups
- Wheat berries
- Colander
- Large saucepan
- Cookie sheets
- Blender or grain grinder
- Airtight container
Instructions
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1
Measure 3 cups of wheat berries into a colander. Rinse the berries under cold running water to remove any debris or dust.
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2
Place the washed berries in a large saucepan or small stockpot. Cover with 9 cups of water and bring to a boil over medium-high heat. Cook for 30 to 45 minutes or until the water is fully absorbed into the wheat.
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3
Spread the wheat berries into shallow layers on cookie sheets.
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4
Preheat your stove oven to 200 degrees. Place the cookie sheets in the oven and dry the wheat until fully dry. This may take 12 to 18 hours. The wheat is dry when it can be cracked between your fingers when pressed.
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5
Remove the chaff, or outer layer, from the wheat by rubbing the dried hulls between your hands. Do this over a bowl or the cookie sheet, as the berries will be heavier and fall from your hands.
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6
Crack the wheat by placing 1 cup at a time into your blender and pulsing the blades for 30 seconds. Alternatively, you can crack the wheat using a grain grinder on the coarsest setting.
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Tips & Warnings
Store the bulgar wheat in an airtight container until ready to use.
Rehydrate dried bulgar wheat by boiling the desired amount in twice the water for five to 10 minutes. For example, if you're using 1 cup of buglar wheat, use 2 cups of water to rehydrate.
References
- Photo Credit Jupiterimages/Comstock/Getty Images
