• About Bulgur
• Bulgur—A Whole Grain
• Health & Nutrition
  • Bulgur-The Perfect Whole Grain For A Healthy Body
  • Nutrition Analysis
  • Nutritional Articles
  • Bulgur vs Brown Rice
• History of Bulgur Wheat
• Little Known Facts
  • Index
  • World's Oldest Cooked Cereal (pdf)
  • Bulgur at Woodstock
  • Bulgur in Politics (pdf)
  • Bulgur in Hair Loss Remdy (pdf)
• Bulgur Characteristics
• Bulgur Types
• Bakery Applications
• Bulgur Processing (cartoon)
• Grano
• Bulgur Wheat Links

Bulgur Wheat Types

#1 Fine-grind makes a nutritious breakfast cereal and is perfect for breads and desserts. Fine and medium grinds are both used in tabouli salad, pilaf, and in any recipe as a substitute for rice.

#2 Medium-grind is an all-purpose size used in salads, stews, soups, multi-grain bakery goods, and especially in meatless burgers and chili.

#3 Coarse-grind for low-fat stuffings, casseroles and vegetarian tacos, and can also be used in pilafs, soups, salads and artisan breads.

#4 Extra Coarse-grind for hearty soups, pilafs and breads.

#5 Half Cuts – extra large grind for use in soups, pilafs and specialty recipes.

Whole-kernel bulgur can be used as a key ingredient in hearty soups and to impart whole kernel goodness and texture to artisan breads.