Bulgar is "the tabbouleh grain". Similar to cracked wheat, bulgar has been parboiled and then dried before selling. It's very popular in Middle Eastern cooking and an excellent addition to soups, pilafs, or stuffings. Bulgar Wheat Facts Bulgur is recognized as a whole grain by the Whole Grains Council. Unlike cracked wheat, bulgar is usually parboiled and dried, with only a small amount of the bran partially removed. It's made from durum wheat, the hardest and most nutritious wheat variety. High in protein, mineral salts and gluten, Bulgar is lower on the glycemic index than white rice and an excellent rice alternative for those who can eat wheat. Tasty Tips and Storage Bulgar's most popular use is in tabbouleh salad, a middle eastern dish that's very popular worldwide. Enjoy it in pilafs, soups, baked good or as stuffing. Or substitute for rice or couscous in any recipe. Store in a cool, dry place in our resealable bags or an airtight container for up to a year.