Bulgur
What It Is: Bulgur is not actually a plant: You won’t ever see bulgur growing in the fields. It’s actually a Middle Eastern way of preparing wheat that maintains almost all the bran and germ of the wheat kernel, which is why it’s considered a whole grain. “To make bulgur, whole-wheat kernels are steamed, then dried and cracked, and the resulting pieces sorted by size from coarse to fine. Because it’s largely pre-cooked, bulgur can be on the table in as little as 10 minutes,” say Cynthia Harriman, director of Food and Nutrition Strategies for The Whole Grains Council.
Texture: Pleasant. Soft without being at all mushy.
