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.
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 FACTS 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.