Here's some info from the Gastronomique:
bulghur or burghul(cracked wheat)(pilpil)
A treated wholewheat grain, including the wheat germ(it is therefore rich
in protein, mineral salts, and carbohydrate).
It is made by cooking the wheat, then drying and cracking it.
For use in dishes, it is then cooked in twice its volume of boiling water
for approximately ten minutes, until the liquid is absorbed. it is often
used in vegetarian cooking--to make soups and gruels with pulses and
flavourings, to stuff vegetables(in place of rice), or served as a salad
garnished with raw vegetables in vinaigrette(like the Middle Eastern salad
tabbouleh).
>>>>>>>>
Wheatena is a very finely ground whole-wheat.
>>>>>>>
Not to start a thread again, but the coarseness of cooked bulgur is to
whetena as that of grits is to cornmeal.
Later, Jazzbel
>>>>>
Little Tommy Tucker
Sings for his supper;
What Shall we give him?
White bread and butter
>>>>>
Later, Jazzbel
>>>>>
Little Tommy Tucker
Sings for his supper;
What Shall we give him?
White bread and butter
>>>>>
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> From: snardo@onramp.net
> To: bread-bakers@lists.best.com; EAT-L@LISTSERV.VT.EDU;
eat-lf@lists.best.com; mastercook@lists.sierra.com;
recipes@listserv.prodigy.com
> Subject: cracked wheat, bulgur, Wheatena
> Date: Thursday, March 19, 1998 2:08 PM
>
> Can anyone explain the differences/similarities among cracked wheat,
> bulgur and Wheatena cereal?
> Thanks, Sharon