Coarse bulgur


Coarse Bulgur. Making wheat into Bulgur is an ancient culinary technique that originated in the Mediterranean region and has been a part of the Middle Eastern cuisine for thousands of years.Bulgur is crushed whole wheat that has been pre-cooked and dried so it is quick and easy to make. What does it taste like?Bulgur has a light earthy flavour and a tender, slightly chewy texture.

  • Nutritional Info
      PER SERVE PER 100g
    ENERGY 690kJ 1380kJ
    PROTEIN 5.25g 10.5g
    FAT, TOTAL 0.85g 1.7g
    SATURATED 0.15g 0.3g
    CARBOHYDRATE 29.7g 59.4g
    SUGARS 0.4g 0.8g
    SODIUM 2mg 4mg
  • Ingredients
  • Country Of Origin
    Product of Turkey Product of Turkey
  • Storage Instructions
    Store in a cool dry area away from direct sunlight
  • How To Use
    Simple, and trouble-free, you can't go wrong! Though bulgur is most commonly found in tabouli (tabouleh) salad, you can use it just like rice or couscous, or any other whole grain, such as barley or quinoa. Instead of rice, try pairing your favourite stir-fry or curry with whole grain bulgur. Bulgur is also a tasty ingredient in pilaf, soup, bakery goods, stuffing or casseroles. Cooking method for Coarse bulgur: - 1 part coarse bulgur to 3 parts water.- Bring water to boil then add bulgur.- Boil for 10 minutes.- Remove from heat and then cover. - Let stand for 5minutes and drain excess water.