Bulgur comes from an ancient style of processed grain, called "groats." The wheat is cooked and then dried again, leaving its starches in their cooked form and ready to rehydrate quickly. The bulgur ...

In a heavy stockpot or Dutch oven, heat the olive oil briefly over medium heat. Add the cracked wheat and stir to coat the grains with oil, then cook, stirring occasionally, until it smells toasty and ...