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100% Whole Grain: 43 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainsCouncil.org. Grains-of-discovery. The traditional grain of the Levant. Bobs' Red Mill passport to whole grain adventure. Embark on a culinary adventure with red bulgur, a quick-cooking whole grain food that has been eaten since Biblical times. Great in pilaf and porridge, and a must-have for the classic Levantine salad, tabbouleh. Circa 6000 BC. Dear friends, My lifelong fascination with whole grains has taken me to the far reaches of the globe. On these journeys i have discovered many delicious treasures, grains that nourished the world's greatest ancient civilizations. I just knew i needed to bring these nutritious superfoods home with me so i could share their wondrous stories. Like this story of red bulgur - Bulgur was revolutionary when it was first cooked up, way back in the Stone Age, because it is both terrifically nutritious and incredibly convenient. Bulgur is made from whole wheat kernels that have been parboiled, dried and cracked. The process is simple, but the result is amazing - a high-fiber whole grain that cooks in just 15 minutes. No wonder bulgur has been a staple food for thousands of years in the Eastern Mediterranean region known as the Levant, which includes Syria, Lebanon, and southern Turke. Made from the finest red wheat, this red bulgur has a nutty flavor that is great in traditional dishes such as kibbeh and tabbouleh, or in just about any pilaf or salad. It also makes a hearty hot cereal. I am so pleased that you have found Bob's Red Mill whole grain red bulgur. I invite you to explore all of the grains of discovery, our extraordinary array of ancient grains. To you good health, Bob Moore. www.bobsredmill.com. Discover more ancient grains at www.bobsredmill.com. An employee-owned company.
Ingredients
Whole Grain White Wheat.
Directions
Basic Cooking Instructions: Combine 1 cup bulgur and 2 cups water in a pot. Bring to a boil; cover, reduce heat to simmer and cook until tender, about 12 minutes. Drain off my excess liquid and fluff bulgur with a fork. Makes 4 servings (about 2-1/2 cups).
Keeps best refrigerated or frozen.
Warnings
Manufactured in a facility that uses tree nuts, soy, wheat and milk.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 150
- Total Fat 0.5g1%
- Saturated Fat 0g0%
- Trans Fat 0g
- Cholesterol 0mg0%
- Sodium 0mg0%
- Total Carbohydrate 31g10%
- Dietary Fiber 5g20%
- Sugars 0g
- Protein 5g
Details
100% Whole Grain: 43 g or more per serving. Eat 48 g or more of whole grains daily. WholeGrainsCouncil.org. Grains-of-discovery. The traditional grain of the Levant. Bobs' Red Mill passport to whole grain adventure. Embark on a culinary adventure with red bulgur, a quick-cooking whole grain food that has been eaten since Biblical times. Great in pilaf and porridge, and a must-have for the classic Levantine salad, tabbouleh. Circa 6000 BC. Dear friends, My lifelong fascination with whole grains has taken me to the far reaches of the globe. On these journeys i have discovered many delicious treasures, grains that nourished the world's greatest ancient civilizations. I just knew i needed to bring these nutritious superfoods home with me so i could share their wondrous stories. Like this story of red bulgur - Bulgur was revolutionary when it was first cooked up, way back in the Stone Age, because it is both terrifically nutritious and incredibly convenient. Bulgur is made from whole wheat kernels that have been parboiled, dried and cracked. The process is simple, but the result is amazing - a high-fiber whole grain that cooks in just 15 minutes. No wonder bulgur has been a staple food for thousands of years in the Eastern Mediterranean region known as the Levant, which includes Syria, Lebanon, and southern Turke. Made from the finest red wheat, this red bulgur has a nutty flavor that is great in traditional dishes such as kibbeh and tabbouleh, or in just about any pilaf or salad. It also makes a hearty hot cereal. I am so pleased that you have found Bob's Red Mill whole grain red bulgur. I invite you to explore all of the grains of discovery, our extraordinary array of ancient grains. To you good health, Bob Moore. www.bobsredmill.com. Discover more ancient grains at www.bobsredmill.com. An employee-owned company.
Ingredients
Whole Grain White Wheat.
Directions
Basic Cooking Instructions: Combine 1 cup bulgur and 2 cups water in a pot. Bring to a boil; cover, reduce heat to simmer and cook until tender, about 12 minutes. Drain off my excess liquid and fluff bulgur with a fork. Makes 4 servings (about 2-1/2 cups).
Keeps best refrigerated or frozen.
Warnings
Manufactured in a facility that uses tree nuts, soy, wheat and milk.
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