Healthy Food Database
Bulghur
Bulghur is cracked wheat that has been parboiled and broken into different size granules: fine, medium and coarse. It has a nutty, roasted flavour.
Bulghur is the grain most people recognise in tabouleh and many other Middle Eastern dishes. Folklore suggests the armies of Genghis Khan considered it one of their favourite foods.
Category: Grain
In Season:
all year
To Buy:
Bulghur comes in fine, medium or coarse, dark brown granules. Whole grain bulghur with the bran layer intact is darker in colour and has a nuttier taste and chewier texture.
To Store:
Bulghur will last several months stored in a cool, dark area in an air-tight container or in plastic food-storage bags.
Tips & Tricks:
Use fine bulghur for breads and desserts, medium for salads, stews and soups and coarse in salads, soups, and stuffings.
A serve of bulghur is calculated at half a cup of cooked grain.
Cooking Tips:
One method of cooking is to boil 2 cups of water, add 1 cup bulgur and simmer for 20 to 30 minutes and leave to stand for 10 minutes before using. Or boil 2.5 cups of water to 1 cup bulgur, remove from heat, cover and let stand about 45 minutes. Drain any excess moisture. One cup dry bulgur will make about 3.5 cups cooked bulgur.
Nutrition per 0.5 Cup:
Monosaturated Fat , g:
0.1
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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