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Real Foods Bulgur Fine Cracked Wheat 25kg

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Customer Rating: 5.0
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Price: £32.69

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Bulgur Fine Cracked Wheat ingredients:

Bulgur Cracked Wheat Fine.

About Bulgur Fine Cracked Wheat

Partially cooked Bulgur Fine Cracked Wheat can be eaten on its own, as a side dish or try it to stuff peppers or aubergines.

Bulgur is a whole wheat grain, usually durum wheat, that has been parboiled, dried, cracked and sorted by size. It was eaten by the Romans and Egyptians, and today is most often associated with Middle Eastern and Mediterranean cuisine.

This nutty-flavoured grain is available in fine, medium and coarse varieties. It is high in fibre, B vitamins and minerals. Bulgur should be stored in an airtight container in a cool, dark place.

Bulgur, a nutritious 'fast food', can cook in under five minutes depending on the size. Boil one part grain to two parts water until the water is absorbed and the grain is fluffy. Fine and medium grains are used in salads, of which tabbouleh is the best known, pilaf, and as an alternative to rice. Medium and coarse grains are good for hearty soups, stews and casseroles or as a stuffing. Bulgur can also be used in baking.

Interested in finding out more about bulgur, including nutrition and ways of cooking it? Follow this link to our How Do I Cook Bulghar article.

Find out about all the other bestselling grains in our range in our Real Foods Guide to Grains article.


Please be aware that while we take every care to ensure the product information that is displayed on our website is correct, manufacturers often change their product recipes. This may affect nutrition, ingredient, and allergen information. Therefore you should always check product labels before use, and not rely solely on the information presented here.

If you require specific advice on any Real Foods own label branded product, please contact our Customer services department. For all other brands, please contact the brand owner directly.

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Customer reviews

This makes a really tasty quick supper with some steamed vegetables and some tamari. I also like to use it to make vegetable soup slightly more substantial.

By Leo Lambert on 10/04/2015

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