Grains have always been considered a healthy addition to the diet. Currently, it’s known as a specialty ingredient that’s free from gluten and makes a delicious addition to the food recipe. However, with such an extensive variety of grains available in the market, it becomes hard to choose one, which brings us to the bulgur vs. barley comparison. Both these grains are suitable for dinner recipes but impact the texture and flavor. So, let’s check out the differences!
Barley vs. Bulgur
Barley
Barley is one of the most widely consumed grains and belongs to the grass family. This is a cereal grain that’s grown in temperate weather conditions and was first cultivated in Eurasia around 10,000 years. Currently, 20% of the barley is used to make fermentable beer as well as other distilled beverages. In addition, it makes a great addition to stews and soups, and many people make barley bread as well.
Barley is used to make malt through ancient preparation methods. There are different varieties of barley available and hulled barley is the most popular. The hulled barley is used after removing the exterior hull as it’s inedible. On the other hand, the dehulled barley has germ and bran, and since it is whole grain, it’s widely consumed. Another variety is pearl barley, which is steam-processed for bran removal. The pearl barley is polished and is transformed into grits, oatmeal, or flour.
The barley is made into flour, which is usually lighter as compared to wheat meal and is used in the gruel. When it comes down to the uses, it’s used to make barley soup as well as Jewish stew. In various Korean and Japanese recipes, barley is steamed to make steamed barley rice (yes, it’s mixed with rice). In fact, many people consume barley in tea. In fact, barley is used for making beer, which helps malt the grains.
For the most part, barley has a nutty flavor but it’s very subtle. In addition, it has a mildly chewy texture, which is why it’s widely compared to farro or brown rice. In fact, many people use it like quinoa, which is why it’s served with lentils by a lot of people. Given the thick consistency, it’s widely used as a thickener (yes, it will change the flavor of the food) and many people use it as a sweetener as well. Last but not least, these are round grains and are often caramelized for making tea.
Bulgur
Bulgur is extremely popular in Middle Eastern recipes and has a consistency like quinoa and couscous. It is also known as riffoth and is known as a cereal food that’s made from the whole grains of various wheat species. In most cases, it’s made from durum wheat and first originated in West Asian cuisines. It is widely compared to cracked wheat because of the appearance but cracked wheat is basically crushed wheat grains.
Bulgur is not parboiled and is widely used in Mediterranean Basin and West Asian recipes. Bulgur is known for its nutty and light flavor. It is available in an array of grinds, including extra coarse, coarse, medium, and fine. The recipes depend on the specific grind and the high-end bulgur usually has a uniform size. Bulgur is the whole grain and doesn’t need cooking. However, it can be used in cooked recipes and become edible by soaking the grains in water.
The coarse texture is used to make porridge and pottage, and on the other hand, the fine and medium grains are perfect for making breakfast cereals as well as salads, bread, and kiri. In addition, it’s used in kheer. When used in bread, it adds a whole-grain flavor. Bulgur can be used to make savory porridge with spices and veggies.
It is widely prepared in chicken stock to make pilaf with tomatoes, herbs, red pepper, and onions (some people add sautéed noodles as well). As far as preparation is concerned, bulgur is made from whole grain (cracked) wheat berries, which are partially cooked and dried. Many people soak it overnight to add to the dish, which results in a textural, chewy, and slightly nutty flavor.
The bottom line is that both bulgur and barley are healthy grains but bulgur is easier to prepare and doesn’t need cooking!