Truefood Bulgar Wheat is NON-GMO and low GI (Glycaemic index), high in minerals like iron, zinc, potassium and magnesium. Bulgar Wheat has gained popularity over the years as a substitute for commercial grains due to its nutrient rich profile.
Bulgar wheat is made from durum wheat and is a quick cooking form of whole wheat that has been cleaned, parboiled, dried and ground into particles. It is found in recipes similar to rice and couscous and is best known as the main ingredient in tabouli salad. Bulgar is a tasty low-fat ingredient in pilaf, soups, bakery goods and stuffing
Product of Turkey – Packed in South Africa
Add two parts water to one part raw bulgar wheat in a saucepan and bring to boil. Cook for 10 mins or until tender. Drain off any excess water.
Cover bulgar wheat with boiling water (about 2 cm above the bulgar wheat) in a bowl and cover with a lid. Leave to stand for about 30 minutes. Before serving. Fluff with a fork.
1 cup (250ml) raw bulgar wheat makes 3 ½ cups (875ml) cooked bulgar wheat. One serving is usually ½ cup (125ml) cooked bulgar wheat.