About Bulgur Medium Cracked Wheat
Partially cooked cracked wheat.
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.
Find out about all the other bestselling grains in our range in our Real Foods Guide to Grains article.
Customer reviews
If you want to increase the variety of the grains in your diet this is a really easy one to add. It works fine in place of rice in most of the dishes I have tried it in and it adds a new flavour to the dish.
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Disclaimer
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