Bulgur is whole wheat kernels that have been soaked, boiled and dried. Then, 5 percent of the bran is removed and the remaining kernel is cracked into small pieces. The result is par-cooked, cracked wheat. Bulgur differs from cracked wheat in that it is pre-cooked.

• Bulgur must be soaked or cooked to be edible. Use twice the amount of liquid as bulgur.
• To soak, add hot liquid to bulgur, stir and let stand, covered, 30 minutes or overnight (refrigerated)
• Prepared bulgur can be refrigerated or frozen for later use and this makes it great for meal preps