BULGUR, FINE - Kosher
BULGUR, FINE - Kosher
TEMPORARILY UNAVAILABLE - Tentative Arrival 5-31-13 Bulgur is a grain from the ancient Middle East; from there it spread quickly around the world. Bulgur is wheat berries that are partially hulled, steamed, then cracked and dried. Often confused with cracked wheat, both look the same, however Bulgur is steamed (precooked) unlike cracked wheat. There are two kinds of Bulgur, one is made from soft white wheat berries (more delicate taste), and this product, which is made from regular whole wheat berries which has a mild, nutty, earthy taste. Bulgur comes in a fine (this product), medium or coarse texture. Bulgur is gritty and flaky and used primarily in Tabbouleh (a dish containing mint, tomatoes, lemon juice, scallions and parsley). Bulgur is also commonly used as a meat substitute.
Bulgur Wheat. (Contains Wheat, Gluten)
TEMPORARILY UNAVAILABLE - Tentative Arrival 5-31-13
Our Bulgur is a #1 Fine Bulgur.
There are varying degrees of grades for bulgur. Grades may range from the following:
#1 is Fine
#2 is Medium
#3 is Coarse
#4 is Extra Coarse
Bulgur is wheat berries that are partially hulled, steamed, then cracked and dried. However, Bulgur is steamed (precooked) unlike cracked wheat. There are different kinds of bulgur, this product is made from hare red winter wheat berries.
Color: Light to dark tan.
Flavor: Typical of bulgur, nutty, earthy.
Size: Min 50% on a US #16 sieve, max 20% thru US #20 sieve.
Heat Level: N/A
Contains Wheat, Gluten.
Packaging & Storage
Shelf Life: Min 12 months (under optimum storage conditions).
Packaging: Poly bag in box.
Storage Conditions: Store in a dry, cool place.
SPC: <500,000 cfu / g
COLIFORM: <1000 cfu / g
YEAST: <2500 cfu / g
MOLD: <2500 cfu / g
Due to the nature of raw, agricultural products, the microbiological data provided should be considered as guidelines.
About Nutritional Information
Chieftain Wild Rice Company gathers nutritional information from highly regarded sources. Nutritional analysis can vary due to growing conditions, frequency of testing, and other factors.
|Serving Size 100g|
|Amount Per Serving|
|Calories 342||Calories from Fat 11.9|
|% Daily Value *|
|Total Fat 1.33g||2%|
|Saturated Fat .232g||1%|
|Trans Fat 0g|
|Total Carbohydrate 76g||25%|
|Dietary Fiber 18g||72%|
|* The Percent Daily Values are based on a 2,000 calorie diet.|
Bulgur is a great base for thick soups and chillis. Use in pilafs, as a meat substitute, or as a substitute for rice as a dinner accompaniment. Substitute soaked bulgur with cracked wheat in any recipe. Fine Bulgur acts as an extender; mix with meats, vegetable and other grains to make meat loaves, vegetable balls and burgers.
Recommended Preparation Instructions:
Pour 2-1/2 cups boiling water over the grain and steep for 15 minutes.
One cup dry yields 3 cups cooked.