Bulgar is a common staple in Middle Eastern cooking.
Bulgar wheat is made with whole wheat kernels, which are commonly called wheat berries. Wheat berries can be steamed or boiled before being dried and crushed to make bulgar. Bulgar is a chewy grain that has a rich, nutty flavor. It requires very little cooking once it has been made. You can make bulgar wheat to add to Middle Eastern meat dishes and vegetarian dishes to make bean salad and three-grain breakfast cereals. Bulgar can also be used as a rice substitute. Add this to my Recipe Box.
Instructions
1. Place your wheat kernels in a colander in your sink. Thoroughly rinse off the wheat berries. Place the wheat berries in a food-safe container. Add water to the container until the top of the berries is covered with water. Soak the berries overnight.
2. Place one part whole wheat berries and two parts water in a medium saucepan. Bring the water and wheat berries to a boil, then turn down the heat on the burner until the water is simmering. Simmer for one hour or until the berries are tender.
3. Preheat your oven to 225 degrees. Spread the wheat berries out into an even layer on a cookie sheet. Place the cookie sheet in the oven for one hour or until the berries are dry. Stir the berries occasionally as you cook them.
4. Crack the wheat berries in a grain mill. Once you have cracked the berries open, start to sift them. Add the cracked berries to the large sieve, then place them into a medium sieve, and finally sift them through a fine sieve to eliminate hard cracked hulls or shells. Place the sifted bulgar into an air-tight storage container.
Tags: wheat berries, until berries, cookie sheet, cracked berries, hour until, hour until berries