I have my heart set on making something involving acorn squash and bulgur wheat. I found a nice honey-mustard roasted acorn squash recipe I’d like to try... What can I do with the bulgur? Other ideas? Thanks! Jules (1 reply, last updated by Jeda November 10, 2006)

This recipe calls specifically for cracked wheat, but I would think bulgur wheat would work too. It stood out to me in my King Arthur catalog the other day, Citrus-Scented Fruit & Wheat Salad: http (20 replies, last updated by relizabeth February 2, 2008)

http://www.recipezaar.com/175759 I didn’t add the peas or the butter at the end. Super easy and I think I actually prefer it to the usual brown rice. Lovely texture – but I prefer a starch that stick together a bit.... (1 reply, last updated by gastronomy February 9, 2008)

on bulgur differs from the cited passage, right? "The key attributes of traditional bulgur production are that the grain is parboiled, dried (usually by spreading in the sun) and the bran is removed. Bulgur is often confused with... (9 replies, last updated by alkapal July 21, 2008)

Bulgur is a basic grain (more-or-less cracked wheat) which I make probably a couple of times a month, one way or another. For one thing, it’s incredibly simple to make (I use the coarse rather than the finely cut bulgur,... (10 replies, last updated by Aromatherapy May 26, 2005)

bulgur, b/c she couldn’t find medium. She called, frantic, because after cooking for way beyond the 10 minutes in the recipe (there was lots of liquid at that point, and the bulgur wasn’t cooked), it "is gloopy and... (9 replies, last updated by Jeda December 28, 2006)

but not very noticeable if you’re eating the pasta with a sauce. Semolina is almost whole grain, so we’re happy eating it. We eat a lot of whole grain salads (bulgur, couscous, farro, wheat berry) which are delicious... (28 replies, last updated by floyd May 11, 2007)

Can’t seem to find this anywhere !! I find Spelt, i found Farro, I found bulgur.......etc etc...no wheatberries.....help? If it helps any, i am trying to figure out the nutritional information for this: http (3 replies, last updated by Chowpatty April 11, 2008)

Nope it is not bulgur, but it could become bulgur once it is ground/ cracked. I think the right translation is hulled wheat berry. I guess you can cook it like it is barley,or you can try one of the following recipes (listed from... (3 replies, last updated by relizabeth July 24, 2008)

got some takeout tonight from the very nice proprietor (a little forgetful, but super nice) and I walked out with their greek salad and a container of the moujadara (lentils and bulgur wheat). I also picked up a dessert sampler... (0 replies, last updated by bigjeff April 7, 2008)

intensive in that it required you to be there and to stir it for at least an hour. This morning I decided to treat it like bulgur wheat. I brought the correct amount of water to boil; added the oats; and then took it off the... (1 reply, last updated by fourunder January 28, 2008)

with Walnuts a vegetarian alternative to hamburgers 2 oz bulgur wheat 1/4 cup canola oil 1 1/4 cups finely chopped mushrooms 1 1/2 cups finely chopped carrots 2 cups finely chopped onions 2 Tbls minced garlic 3/4 cup walnuts 1/2 cup... (2 replies, last updated by Cathy Elton June 17, 2004)

the crispy cod had a light cornmeal coating (i think) and was pan-fried. not greasy at all. it was a very simple dish (it was a special for the night) enhanced by its lovely sides (roasted eggplant salad, fried artichokes, and... (7 replies, last updated by dchow July 6, 2004)

, is an unmilled short-grain rice that cooks up slightly chewy with a nutty/grainy flavor. I think it’s most often used like wild rice or bulgur wheat. There’s also an excellent white rice from the Camargue, which is... (1 reply, last updated by GG Mora September 1, 2002)

After a few ethnic store shopping binges, I find I have too many random bags of millet, farro, bulgur wheat, quinoa, etc etc and am looking for a cookbook that focuses on these grains. I have plenty of vegetarian cookbooks that... (4 replies, last updated by cheryl_h June 1, 2007)