A parched, cracked wheat product. To make it, the whole wheat kerned is soaked, cooked and dried. Then 5% of the bran is removed from he dried, hard wheat kernels and the remaining kernel is cracked into small pieces. Bulgur is dark tan in color with a delicate nutty flavor. Bulgur absorbs twice its volume in water when it is soaked. Because bulgur is precooked, it doesn’t need o soaking before using. It can be boiled or cooked like pilaf.