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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Centuries of Middle Eastern and Mediterranean cultures have been using bulghurwheat as a staple. The wheat is cleaned, par-boiled and dried before being broken up and sieved into different sizes. Because bulghuris pre-cooked, it naturally resists mould, contamination and insects. Cooking allows the wheat’s naturally occurring vitamins and minerals to be retained, making bulghurmuch more nutrient-rich than processed wheat products. It has more fibreand a lower glycemicload than white rice or couscous. Forget two-minute noodles and microwave rice –bulghuris the original instant food. All it needs is a soak in boiling water and voila, it’s ready to eat. Bulghuris well known in tabbouleh, and with its light, nutty flavourit’s also excellent in pilaf and other dishes in place of rice, for stuffing vegetables, or as a more nutritious version of the traditional chicken or turkey stuffing.
