Uncle Bill's Bulgur Pilaf Recipe

Bulgur (from Turkish: bulgur, itself from Persian: بلغور, romanized: bolġur (bolghur)/balġur (balghur), lit. 'groats' ), also riffoth (from biblical Hebrew: ריפות, romanized: riffoth) and burghul (from Arabic: برغل, romanized: burġul ), is a cereal food made from the cracked parboiled groats (whole grains) of several different wheat species, most often from durum wheat. It originates in West Asian cuisine.

Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that, unlike bulgur, has not been parboiled. Bulgur is a common ingredient in cuisines of many countries of the West Asian cuisine and Mediterranean Basin. It has a light, nutty flavor.

Bulgur is available in a range of grinds, typically fine, medium, coarse and extra coarse. The recipes of different dishes call for specific grinds, and high-quality bulgur has a uniform particle size.

Bulgur is recognized as a whole grain by the United States Department of Agriculture.

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Happy Cooking,
UB

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