Bulgur (also known as bulghur), a traditional Middle Eastern grain, is  frequently mentioned when talking about fiber and its importance to human health. With 8 grams of fiber per an approximately 6.5 ounce serving, bulgur is indeed a fiber-rich food. According to the Mayo Clinic, men aged 50 and younger should consume 38 grams of fiber and women in the same age group should consume about 25 grams per day. Eating bulgur goes a long way towards achieving these dietary recommendations.
       Bulgur is sometimes referred to as cracked wheat, but this is misleading. Cracking is the last step in a process that starts with steaming and also includes hulling, and drying. The steaming step reduces the amount of time the bulgur needs to be cooked. Some recipes don’t require the bulgur to be cooked, only to be soaked.
     According to the vegetarianabout.com Web site, there are several types of bulgur, including an instant variety, which cooks in about 5 minutes. This type of bulgur can be used like rice when preparing a pilaf recipe.
     For all its healthfulness, bulgur does have a few drawbacks. It is high in calories, and of course, it should be avoided by people who must adhere to a gluten-free diet. Once carried exclusively in health food stores, bulgur can now be found in large-chain grocery stores.

This article also appeared on my examiner.com column.