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Tropical Bulgar Wheat 500g
In stock
Only 9 left
SKU
EM3070
£1.50
Quick Overview
Bulgur is a dried cracked wheat, most common in European, Middle Eastern, and Indian cuisine. Perhaps best known as the main ingredient in Levantine dishes tabbouleh salad and kibbeh.
We use it most weekends in our homemade soups - it really adds some nice texture to a soup and makes it feel more hearty (it's hard to explain, but try it), let cook with the soup and then it's almost like tiny morsels of pasta.
| Typical Values | Per 100g | Per 80g |
|---|---|---|
| Energy | 426kJ / 101kcal | 341kJ / 81kcal |
| Fat | 0.8g | 0.6g |
| Saturates | 0.2g | 0.1g |
| Carbohydrate | 18.7g | 15.0g |
| Sugars | 0.3g | 0.2g |
| Fibre | 2.3g | 1.8g |
| Protein | 3.6g | 2.8g |
| Salt | 0.02g | 0.02g |
| * Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
| When cooked according to instructions. | - | - |
| 30g of uncooked bulgur wheat weighs approximately 80g when cooked. | - | - |
Store in a cool dry place and once opened in an airtight container.
Hob
Instructions: Rinse 100g bulgur wheat thoroughly in cold water.Bring 400ml water or stock to the boil in a large saucepan on the medium hob ring over a high heat, add the bulgur wheat.Stir, cover with a lid, reduce the heat to low and simmer for 15 minutes until most of the water has been absorbed.Remove from the heat, drain off any excess water and stand for 10 minutes.Separate the grains with a fork and use as required.Time: 25 minutes.
Specialist Foods,
Unit 701,
43 Bedford Street,
London,
WC2E 9HA,
United Kingdom.
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