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Bulgur Wheat, Fine Grain #1
Fine Bulgur is a hulled wheat berries that are parboiled, dried, ground and sifted to fine grain. When soaked, it has earthy, nutty flavor and tender, fluffy texture.
Fine Bulgar is best for making tabbouleh salad, fried kibbeh, kisir (Turkish salad). Also used for breakfast cereals, baking goods or dessert pudding.
Rinse and stir 2 cups boiling water into 1 cup Bulgar and let stand 10-15 minutes, drain excess water. Fluff with fork before serving
1 cup raw = 3-1/2 to 4 cups cooked
Fine Bulgar is best for making tabbouleh salad, fried kibbeh, kisir (Turkish salad). Also used for breakfast cereals, baking goods or dessert pudding.
Rinse and stir 2 cups boiling water into 1 cup Bulgar and let stand 10-15 minutes, drain excess water. Fluff with fork before serving
1 cup raw = 3-1/2 to 4 cups cooked
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Bulgur Wheat, Fine Grain #1
Bulgur Wheat, Fine Grain #1
Fine Bulgur is a hulled wheat berries that are parboiled, dried, ground and sifted to fine grain. When soaked, it has earthy, nutty flavor and tender, fluffy texture.
Fine Bulgar is best for making tabbouleh salad, fried kibbeh, kisir (Turkish salad). Also used for breakfast cereals, baking goods or dessert pudding.
Rinse and stir 2 cups boiling water into 1 cup Bulgar and let stand 10-15 minutes, drain excess water. Fluff with fork before serving
1 cup raw = 3-1/2 to 4 cups cooked
Fine Bulgar is best for making tabbouleh salad, fried kibbeh, kisir (Turkish salad). Also used for breakfast cereals, baking goods or dessert pudding.
Rinse and stir 2 cups boiling water into 1 cup Bulgar and let stand 10-15 minutes, drain excess water. Fluff with fork before serving
1 cup raw = 3-1/2 to 4 cups cooked
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Description
Fine Bulgur is a hulled wheat berries that are parboiled, dried, ground and sifted to fine grain. When soaked, it has earthy, nutty flavor and tender, fluffy texture.
Fine Bulgar is best for making tabbouleh salad, fried kibbeh, kisir (Turkish salad). Also used for breakfast cereals, baking goods or dessert pudding.
Rinse and stir 2 cups boiling water into 1 cup Bulgar and let stand 10-15 minutes, drain excess water. Fluff with fork before serving
1 cup raw = 3-1/2 to 4 cups cooked
Fine Bulgar is best for making tabbouleh salad, fried kibbeh, kisir (Turkish salad). Also used for breakfast cereals, baking goods or dessert pudding.
Rinse and stir 2 cups boiling water into 1 cup Bulgar and let stand 10-15 minutes, drain excess water. Fluff with fork before serving
1 cup raw = 3-1/2 to 4 cups cooked
