Cracked Wheat

Cracked wheat is made by crushing or cutting raw wheat berries into coarse fragments, without the parboiling, steaming and de-branning steps used to produce bulgur, so it remains raw and needs longer cooking than its processed cousin. It retains the bran and germ of the whole kernel, giving it a nutty flavor and chewy texture, and is used in porridges, breads and pilafs across many culinary traditions. Because it is not precooked, cracked wheat is often confused with bulgur, but the two are made by different processes and cook differently.