Bulgur is a grain made from wheat groats or kernels, according to registered dietitian Amy Gorin, M.S., RDN, and owner of Plant-Based Eats. These hulled kernels are parboiled, dried, and ground before being packaged and sold as bulgur wheat. In terms of flavor, you can expect a mild nutty flavor. Bulgur is an excellent side dish for a variety of meals (more on that below). The texture is similar to quinoa: slightly chewy and soft.

Because the process of making bulgur includes partial cooking, registered dietitian Andrea Mathis, R.D., says bulgur, unlike other wheat products like wheat berries, is quick and easy to prepare. It's also relatively inexpensive. Bulgur (also spelled bulghur) is a type of whole wheat that has been cracked, cleaned, parboiled (or steamed), dried, and ground into a variety of sizes. Bulgur is sold by the pound. It is not cracked wheat, which is milled whole raw wheat berries.

Bulgur wheat is definitely healthier than rice in terms of nutrition, as it contains twice as much fibre, which is essential for a healthy digestive system and controlling blood sugar levels." Suzie Sawyer, a nutritionist, notes that bulgur wheat is superior to white rice.