ORGANIC BULGUR, whole wheat
Production: Bulgur wheat is a whole wheat grain (most often from durum wheat) that has been cracked and partially pre-cooked. It originates in Middle Eastern cuisine.
Qualities: Bulgur is considered a whole grain, meaning that the entire wheat kernel — including the germ, endosperm, and bran — is eaten. As such, Bulgur is naturally high in dietary fiber, low in fat, high in minerals like manganese, magnesium, and iron, as well as a good source of plant-based protein.
Common use: One advantage of using bulgur wheat is that it has already been partially cooked, so it is quick and easy to prepare at home, much quicker to cook than other whole grains. Its texture is similar to quinoa or couscous.
Cooking methods: In a saucepan, bring 2 cups water (or broth) to boil; stir in 1 cup Bulgur. Cover and simmer for 12-15 minutes or until tender. Remove from heat; cover and let stand for 5 minutes or until liquid is absorbed. Fluff with fork. Makes 2 - 3 servings. Or you can combine bulgur and boiling water in a large bowl. Cover, and set aside to soak for 1 hour.
Bulgur is most famously known as the main ingredient in the beloved Middle Eastern dish Tabbouleh (Tabouli) where you add olive oil, lemon juice, onions, parsley, mint, tomatoes, and cucumber. The Turkish version of it is Kisir: mixing together 1 cup cooked Bulgur, 1tsp Peppermint, 1 tsp Chili powder, ¼ tsp ground Cumin, ¼ tsp ground Pepper, ½ tsp salt, ½ cup Olive oil, 1cup water
Storage: keeps well in a sealed container in a cool, dry, and dark location
Disclaimer: This information is for educational purposes only and has not been evaluated by the CFIA or FDA. It is not intended to diagnose, treat, cure, or prevent any disease. This product has been packaged in the same facility as peanuts, tree nuts, wheat, soy, and other potential allergens.