The word "bulgur" comes from Turkish "bulgur" which means "cereal grain". Bulgur comes from whole wheat, pre-cooked with water, then dried, peeled and crushed or ground.
The ways to cook bulgur go from the most basic to the most sophisticated. To accompany fish, poultry, grilled meat, mixed with vegetables, mixed salad, traditional taboule or revisited, in soups, pilaf, risotto, or even in a sweet version. Ideal as an accompaniment, an alternative to pasta, rice, or quinoa.
How to Cook Bulgur:
In a pot, put in twice the volume of boiling salted water and cook for 10 minutes then drain. This pack contains 6 servings of 80 g.
Allergen information: Contains gluten and may contain traces of soya.
Considered as whole grain, it is a natural source of fiber and protein providing 32% and 20% daily recommended value for every hundred-gram serving respectively.
It is rich in vitamins and minerals as well, particularly manganese, iron, zinc, niacin, phosphorous, copper, and magnesium to name a few. It also has relatively lesser calories and fats than the other whole grains like brown rice or quinoa.
Whole grains are rich in dietary fiber, which help promote heart and digestive health. Fiber-rich foods are also important in managing healthy weight and blood sugar control.
Storage: store sealed in a cool dry place.
Shelf life: about 18 months to 2 years when stored properly.
1 cup bulgur, cooked
2 tbsp shallots, chopped
1 cup carrots, shredded
1/2 cup cherry tomatoes, sliced
1 tbsp organic cilantro
2 tbsp mint herb
1 tsp cumin
a dash of cayenne pepper
4 tbsp honey-roasted almonds
1 tbsp olive oil
3 tbsp lemon juice
salt and ground pepper
Cook bulgur as indicated in instructions.
In a bowl, make the salad dressing: mix olive oil, lemon juice, cumin, cayenne and season with pepper.
Once the bulgur is cooked, toss with the salad dressing.
Add in the shredded carrots, tomatoes shallots, cilantro, mint, and almonds.
Toss gently then season with salt and pepper.
Serve and enjoy!