Bulgur, also known as cracked wheat, is actually a fiber-rich broken durum wheat. It has a lower glycemic index than rice. It's a great side dish, similar to rice but with a slightly nuttier texture, and it cooks practically in minutes. It absorbs flavors very well, which is why salads made with bulgur, lots of vegetables, and herbs are so popular. It's light, filling, and healthy. Use larger grains of bulgur for side dishes. Since it's pre-cooked, you just need to pour hot water over it and simmer for a few minutes until it absorbs the liquid. The packaging always includes cooking instructions because different sizes of bulgur require different amounts of liquid and cooking times. It's divine with all kinds of cooked, roasted, and raw vegetables. Finely ground bulgur is excellent for sprucing up salads. It can also be consumed as a soup topping! In India, it's also eaten sweet: boiled in milk with sugar. Bulgur is richer in fiber, vitamins, and minerals than rice or couscous. Its glycemic index is 46, compared to the 70-90 range of plain rice. It contains plenty of B-vitamins and iron, making it highly recommended by many dietitians.