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Wheat

wheat  Notes:   Wheat's got a pleasant, nutty flavor and lots of nutrients, but it's prized most for being rich in gluten, the stuff that makes baked goods rise.  Most wheat is ground into flour, but whole or cracked grains are used in pilafs and salads, and wheat flakes are made into hot cereals or granolas.

Varieties:

ala  See bulgur

birghil  See bulgur

bulgar  See bulgur

burghal  See bulgur

burghul   See bulgur.

bulghur  See bulgur

bulgur = bulgur wheat = ala = birghil = bulgar = bulghur = burghal = burghul    Pronunciation:  BUHL-guhr or BOOL-guhr   Equivalents:   One cup of dry bulgur yields about 3 cups of cooked bulgur. Notes:   Bulgur is made from whole wheat that's been soaked and baked to speed up the cooking time.  It's especially popular in the Middle East, where it's used to make tabouli and pilafs.  Bulgur comes either whole, or cracked into fine, medium, or coarse grains.   To make your own:    Bring to a boil one part rinsed whole wheat berries plus two parts water or other liquid, then simmer the berries are tender (about one hour). Spread the berries on a cookie sheet and bake in a 225 F oven, stirring occasionally, until dry (about one hour). Grind in a blender or crush with a rolling pin.   Substitutes: cracked wheat (takes longer to cook) OR couscous OR quinoa (especially in tabouli) OR wheat berries (This works well in tabouli, but the berries need to be cooked first) OR rice OR couscous

 

cracked wheat   Notes:   These are cracked whole wheat kernels.  They cook faster than wheat berries, but not as fast as bulgur.  Substitutes: bulgur (takes less time to cook, nuttier flavor) OR 

hard wheat   See wheat berries.

pastry berries  See soft wheat berries.

 

soft wheat berries = pastry berries  Notes:  These are softer than hard wheat berries.  Substitutes:  wheat berries

spring wheat berries  See wheat berries.

tabouli mix  See bulgur.

 

wheat berries = hard wheat berries = whole wheat berries   Notes:   These are wheat kernels that have been stripped only of their inedible outer hulls.  They're nutritious, but they take hours to cook.  If you don't have the patience to use the whole berries, try the more convenient cracked wheat, bulgur, or wheat flakes.   Substitutes:   kamut berries OR spelt berries OR soft wheat berries (softer and starchier) OR triticale berries OR cracked wheat OR bulgur 

 

wheat flakes = rolled wheat  Notes:  This is wheat that's been steamed, rolled, and flaked.  Wheat flakes are often cooked as a hot cereal, or added raw to granola mixes.   Substitutes:  triticale flakes OR rolled oats

whole wheat berries  See wheat berries.  


Copyright 1996 - 2005  Lori Alden