Description
Bulgur is prepared from soft wheat kernels that have been parboiled, dried, cracked, and then sifted for sizing. It retains a high percentage of the minerals and vitamins present in the raw wheat.
Precooked soft wheat kernels.
Pour enough boiling water over 1 cup bulgur to cover. Let stand approximately 20 minutes, or until soft. Drain any excess water.
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Bulgur is most often found in Turkish, Middle Eastern, Indian and Mediterranean dishes. Substitute for rice or couscous for additional nutrition and a light, nutty flavour.
NUTRITION FACTSÂ PER 1/4 CUP (45 G)AMOUNT% DAILY VALUECalories150-Fat0.5 g1%Saturated0 g0%+Trans0 g%Cholesterol0 mg-Sodium10 mg0%Carbohydrate34 g%Fibre6 g20%Sugars0 g-Protein6 g-Vitamin A-%Vitamin C-%Calcium-2%Iron-6%
Bulgur should be kept in an airtight container in a cool, dry place. Cooked and reconstituted bulgur should be used within a few days. Dry bulgur may last up to 1 year without deterioration.
