Burghul is a Persian word meaning ‘bruised grain’. Not to be confused with cracked wheat (which is not pre-cooked), burghul is wheat that has been steamed or parboiled, dried and ground. It therefore requires little preparation. The tender grain has a chewy texture and a light, nutty flavour.It is traditionally used as a side dish in place of couscous or rice.
How to cook burghul
To prepare, place burghul in a heatproof bowl, covered with boiling water. Set aside for 20 minutes, or until the water is absorbed and the grains are light and fluffy.Store burghul in an airtight container in a cool place for up to 12 months.
Burghul substitute
If you don’t have any burghul, cracked wheat, quinoa, whole wheat couscous, and occasionallyrice can be used as a substitute.
Where to buy burghul
Burghul is available from major supermarkets and specialty food stores.
Is burghul gluten free
Given that burghul is derived from wheat, it is not gluten free and should be avoided by anyone on a gluten-free diet. Instead, have quinoa, brown rice, or buckwheat.
Best burghul recipes:
- Fennel, orange and burghul salad
- Burghul with tomato and walnuts
- Olive & burghul meatloaves with green beans
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