Here’s some bulgur and some cracked wheat on a plate together:
They’re different. Bob’s Red Mill, I’m looking at you. Your so-called Whole grain bulgur is no such thing.
Bulgur is wheat which has been steamed, dried, and then cracked. Cracked wheat skips the steaming and drying process. Bulgur can be prepared just by pouring boiling water over it and leaving it sit a few minutes, on account of having been pre-cooked much as instant rice is. Cracked wheat needs to actually be cooked from scratch. Bulgur has a consistent, al dente texture. Cracked wheat turns kind of mushy, and the wheat grain’s endosperm kind of puffs out from the skin that is left on the bits.
Bulgur is perfect for making tabbouleh and related salads. Bob’s Red Mill “bulgur”, aka cracked wheat, is not.
So, what is one to do with a jar full of it? Lorna Sass’s Whole Grains Every Day, Every Way
Lorna Sass’s cracked wheat with cherries, almonds, and orange zest
The original recipe uses a mixture of cracked grains, dried cranberries, and slivered almonds. Here’s my version with substitutions.
- 1 cup cracked wheat
- pinch salt
- 2 1/2 cups water
- 1/2 cup dried cherries
- zest of 1 orange
- 1/4 cup flaked almonds, plus extra as garnish
- 2 tblsp honey
- 1 tblsp butter
- plain yoghurt (to serve)
Bring the water to the boil and then throw in the wheat and salt. Cover and simmer for 10 mins, stirring occasionally.
Add cherries and cook until all the water is absorbed and the cereal’s how you like it. Add all the other ingredients (except the yoghurt) and stir through. Serve with yoghurt and some extra almonds on top.
This is a good start to my New Year’s resolution of cooking something from every cookbook I own. Only 20 or so to go!