There is actually a close relationship between bulgur and millet. Bulgur (which is made from parboiled, dried, crushed wheat) is related to millet. Despite different processing methods, millet groats share the same origin. There is little difference in taste between bulgur and its relative, but bulgur is more crumbly, while its relative tends to end up in lumps. Other times, it doesn’t matter, such as in soups or stuffings.
In terms of nutritional value, bulgur and millet are close, while the prices are far apart. This is why it is essential to know what your intent for using bulgur is. It would seem unnecessary to spend money on dishes where millet can be substituted for rice.
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