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. One cup of dry bulgur yields about 3 cups of cooked bulgur.
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. Grind in a blender or crush with a rolling pin. They cook faster than wheat berries, but not as fast as bulgur. See wheat berries .