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Millet. Millet is a gluten-free grain that is high in protein and fiber. It has a mild flavor and a fluffy texture that is similar to couscous. To use millet as a bulgur substitute, rinse it thoroughly and cook it in boiling water or broth until tender.

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Quinoa. Quinoa is a gluten-free substitute for bulgur wheat with a similar profile of health benefits. It is also a great one to use as a substitute for tabbouleh, which is probably the most popular bulgur recipe. Quinoa tabbouleh is just as delicious and refreshing as its traditional version made with bulgur.

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Durum is a great substitute for bulgur because it is easier to cook and has a better texture. Durum cooks in about 10 minutes, while bulgur takes about 30 minutes. Also, Durum doesn't become mushy when cooked. 10. Amaranth. Amaranth is gluten-free, high in protein, and it has a similar flavor to bulgur.

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Conclusion. In conclusion, many great substitutes for bulgur include farro, rice, wheat couscous, buckwheat, and millet. Each of these options has its own unique flavor and texture that can add something special to your dish. Ultimately, it is up to you to decide which substitution will work best in your recipe.

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So, it can work in many dishes that call for bulgur, including salads, vegetable stuffings, and more. 3. Rice. Rice is the best bulgur substitute when it comes to availability. If you don't use a lot of grains and don't have many varieties at home, you still most likely have a bag of rice somewhere in the pantry.

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Couscous is the best replacement for bulgur if you want to mimic finely ground bulgur's appearance. Couscous has a mild, neutral flavor with a slight hint of nuttiness. You can use it as a side or main dish that calls for bulgur, including lamb, salad, roast vegetables, and pepper stuffing. Substitute 1 cup bulgur with 1 cup couscous.

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Millet. Wild Rice. 1. Barley. Barley. Barley is one of the most widely eaten grains in the world, commonly used in fried meals, casseroles, soups, and stews. Barley requires more time to cook than bulgur — pearl barley takes 25-30 minutes, whereas cooking hulled barley can take up to 1 hour.

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Although bulgur wheat is not expensive, you might run out of it and need a substitute. If you're looking for gluten-free replacements, quinoa, buckwheat, whole wheat, millet, amaranth, teff, bamboo rice, and hemp seeds are your top choices. Other non-gluten-free options include rice, couscous, farro, wheat berries, orzo, Kamut, and barley.

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Brown rice is a great bulgur replacement for: Stews. Grain and veggie bowls. Curries. The only downside to this alternative is that it takes longer to cook than bulgur, sometimes more than 30 minutes. Brown rice is better than white rice as a bulgur replacement for numerous reasons.

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1 - Quinoa. Quinoa is a versatile and nutritious grain that can be used as an excellent substitute for bulgur. Quinoa is high in protein, fiber, vitamins, minerals, and antioxidants. It also has a mild nutty flavor and slightly chewy texture that makes it a great substitution for bulgur in many recipes.

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As a substitute for bulgur wheat, it's supremely flexible—it can be boiled and served as a hot cereal for breakfast, or toasted and used as a robust grain in salads and side dishes. The cooking of buckwheat groats involves simmering in water or broth until tender, which usually takes about 15-20 minutes. You'll be pleased to note that.

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Cumin, coriander, turmeric, and ginger work really well with lentils. 6. Buckwheat. Buckwheat is considered a grain but is actually a fruit seed grown and prominently used in Asia. And it makes for a healthy bulgur substitute. We recommend using toasted buckwheat or kasha as the ideal alternatives to bulgur.

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Whole freekeh needs about 40 minutes to cook, so you can buy cracked freekeh to cut the cooking time. You can use freekeh in various dishes like stir-fries, salads, risottos, soups, stews, pilafs, and tabbouleh. It makes a good substitute for bulgur because they share a similar texture and flavor. 13. Bamboo Rice.

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To use, add the same amount of raw or toasted shelled hemp seeds as what your recipe indicates for bulgur wheat. Best for soups, stews, stir-fries, tabbouleh and grain salads, and baked goods. 4. Millet. Millet is another of my favorite bulgur wheat substitutes when making cold, hot, and warm dishes.

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Buckwheat is a suitable substitute for bulgur in many recipes. It is rich in nutrients, including protein, fiber, and essential vitamins and minerals. Additionally, buckwheat is gluten-free, making it a good choice for people with celiac disease or gluten intolerance. Buckwheat can be used in a variety of recipes, including breakfast cereals.

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Pearl Barley. Whole grain pearl barley cooks to a similar consistency as Bulgur, just much faster. However, it's less chewy and has a fairly neutral taste which makes it a flexible alternative. A cup of cooked pearl barley contains 193 calories, 3.6g of protein, 0.7g of fat, 44.4g of carbohydrates, and 6g of fiber.