Bulgur, (or burghul wheat) is Persian for “bruised grain”. It is a whole grain, meaning it contains the whole wheat kernel. Which makes burghul extremely nutritious when compared to more refined wheat products.
Burghul Wheat (Fine) – Bulk
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Description
It is a whole grain, which means that it includes the entire wheat kernel, which makes burghul extremely nutritious compared to more refined wheat products.
you can use bulgar in soups & salads as a stuffing or even in burger patties. It is the main ingredient in tabouli and kibbeh.
Much like rice and couscous, you can also serve it on its own as a side dish, or along side curries and casseroles.
How To Cook Burghul Wheat: Steaming
- Place burghul in a heat proof container and cover with boiling water.
- Set aside until all of the water has been absorbed & the grains appear light and fluffy (Roughly 20min)
- Serve and enjoy!
How To Cook Burghul Wheat: Stovetop
- For 1 cup of Burghul, add 2 cups of water to a sauce pan. Add a pinch of salt and a drizzle of olive oil and bring to a simmer.
- Cover and cook on a low heat for 10-12minutes or until burghul is tender.
- Remove from heat and set aside, covered for a further 10 minutes.
- Fluff with a fork and serve.
