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Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes. Sunnyland Mills four distinct grind sizes as well as whole kernel provide different textures and cooking properties for a variety of food applications. 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. For a humorous cartoon description of the steps involved in making bulgur wheat, click here. 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 rice (and it s more nutritious than rice).

For detailed color photos of Sunnyland Mills bulgur wheat products visit our Product List page.

HOW TO USE BULGUR

Bulgur holds a place in recipes similar to rice or cous cous but with a higher nutritional value. Best known as an ingredient in tabouli salad, bulgur is also a tasty, low-fat ingredient in pilaf, soup, bakery goods, stuffing or casseroles. It is an ideal food in a vegetarian diet because of its nutritional value and versatility. It is excellent as a meat extender or meat substitute in vegetarian dishes, and is a component of many varieties of meatless burgers found on supermarket shelves everywhere.

DIFFERENCES IN BULGUR WHEAT

There are differences in commercial bulgur wheat production in the United States. Premium bulgur wheat, such as Sunnyland Mills brand, is made from special varieties of white wheat that impart a pleasing, sweet flavor to the end product. It is distinguished by its golden-yellowish to light brown color, more even particle size and softer texture. Our About Us pages provide more detail on why Sunnyland Mills makes the best bulgur wheat.