What Is Bulgur? Read it here!
What is Bulgur? Bulgur is a food item which, like couscous and quinoa, has been in the spotlight recently. However, bulgur is not a traditional Dutch product. Then the question is quickly asked: What is Bulgur?
What is Bulgur?
- Bulgur is a grain product.
- It is made from the durum wheat variety, called durum wheat.
- These wheats are first steamed, then dried and then coarsely ground.
- The final product is called bulgur.
Now that we know what bulgur is, you are probably curious about what you can do with bulgur and what nutrients it contains. Bulgur cooking is also covered in this article.
Bulgur is made from durum wheat (durum wheat). Now what is durum wheat? Durum wheat is a wheat with a large hard grain. It only grows in a warm climate and in Europe durum is grown in southern Europe. The products made with durum have a solid structure.
Bulgur is thus made from durum wheat. This wheat is first cleaned of dirt residues in the factory and then the wheat grains are steamed. After steaming, the grains are dried in ovens. Once the grains are dry, they are coarsely ground and the final product is bulgur.
This process of making bulgur was originally intended to increase the shelf life of the grain. Hundreds of years ago, the wheat was first boiled and dried on the roofs of houses. After this it was coarsely ground and therefore the wheat remained good for longer.
Is Bulgur Whole Wheat?
The whole grain of wheat is used to make bulgur; the bran, the germ and the flour kernel. Since everything from the wheat grain is used, it is whole grain.
Is Bulgur Gluten-Free?
In the paragraph ‘What is Bulgur?’ describes how bulgur is made. Bulgur is made from the whole wheat grain. The answer is already clear. Bulgur is not gluten-free. In fact, gluten-free bulgur doesn’t exist either. Bulgur contains a relatively high percentage of gluten. It, therefore, does not fit into a gluten-free diet.
How To Cook Bulgur?
Bulgur can be cooked just like rice. You can also add a stock cube during cooking, this will then be absorbed by the bulgur during cooking, giving it more flavor.
Cooking bulgur is a fairly simple and standard process.
Take an amount of bulgur and put it in the pan, for example a glass full. Then add boiling water, about two glasses full. The ratio is always 1 part bulgur, 2 parts water.
Then add a little salt and put the lid on the pan. Place the pan on the heat source and bring the water to a boil. When it boils, turn down the heat source. The bulgur will now swell and absorb all the moisture, including the taste of any added stock cube.
When no more water is visible, it has been absorbed by the bulgur, turn off the heat and let the bulgur stand for another 10 minutes.
The bulgur is now ready to be served.
An addition to the ‘standard’ bulgur is to add pieces of tomato, zucchini, onion or broccoli during cooking. This then cooks while the bulgur welds. This way you have a nice base for your evening meal.
Bulgur For Salad
Bulgur can also be used in a salad. It is not necessary to cook the bulgur for a long time. The welling is then enough.
Put 1 part bulger and 2 parts boiling/warm water in a pan and put the lid on the pan. Let stand for 10 minutes. After 10 minutes, stir the bulgur well and let it stand for another 10 minutes.
The bulgur is now ready and can serve as the basis for your homemade salad, just create it!
Bulgur itself has a nutty taste. It is a product that can be flavored well. It absorbs a lot of moisture during cooking. So when you add herbs to the liquid, this is also absorbed by the bulgur.
Bulgur can be flavored with many types of herbs, for example with cumin, turmeric, mustard seeds, coriander, mint, chives and parsley.
Seasoning can also be done afterwards when the bulger is violent. You can also add spices. Don’t forget to add a little salt to let the flavors ‘release’.
How to Store Bulgur?
Bulgur that you buy in the supermarket have an expiration date on the packaging. This is therefore decisive for non-cooked bulgur.
When the bulgur is cooked, this changes quickly. Cooked bulgur can be stored in the refrigerator in a sealed container for 2 days. Before you want to eat it again, the advice is always to ‘look, smell and taste’ whether it is still good.
What’s In Bulgur?
Bulgur contains many nutrients. The most important are briefly explained below.
- Fiber. Bulgur contains a lot of fiber. Fibers are good for the intestines, they ensure a good bowel movement and a good intestinal flora in the intestines. Fiber also make sure that you have a ‘full’ feeling, making you less to eat sweets.
- protein. Bulgur is also high in protein. We need protein every day in our nutrients. Proteins contain amino acids and these amino acids are building materials for protein in our cells.
- carbohydrates. Bulgur contains a lot of complex carbohydrates. These carbohydrates digest slowly and thus release their energy gradually and for a long time.
So, now you know all about Bulgur.