Bulgur ⁠–⁠ easily digestible cereal with a slightly nutty taste

Bulgur ⁠–⁠ easily digestible cereal with a slightly nutty taste

Vilgain Bulgur - broken wheat with universal use in the kitchen

Small as a grain of rice, but light ochre, sometimes even brown in colour. This is a short way to describe bulgur, a sprouted roughly broken and cooked wheat that remotely resembles its relative couscous.

A Balkan gem

You won't find bulgur in Czech cuisine very often, but its origins can be traced back to the former Yugoslavia, Lebanon and the Middle East, where it is still very popular, especially in national dishes such as tabouli, pilaf, falafel or kibbeh.

A nutritious food with easy preparation

Wheat bulgur is the ideal ingredient if you are in a hurry and need to cook something quick and hearty. You can prepare a simple improvised risotto, different variations of cold salads or a simple combination with a slice of meat. In addition to being easy to prepare, bulgur offers a slightly nutty taste that you can enjoy without bloating.

Vilgain Bulgur in points:

  • coarsely broken and cooked wheat
  • a popular delicacy from the Balkans and the Middle East
  • quick and easy to prepare
  • easy to digest without bloating
  • Suitable as a side dish, in salads, stuffings or with meat
  • slightly nutty taste
Packaging: 500 g
100 g
Energy
1503 kJ / 359 kcal
Fats
2,3 g
- of which of saturates
0,3 g
Carbohydrates
77 g
- of which sugars
0 g
Protein
10,8 g
Salt
0 g

Ingredients

Bulgur wheat coarse ground 100%.

Allergens: For allergens, see ingredients in bold.

Instructions for use:

  • Rinse the bulgur thoroughly, pour boiling water (ratio 2:1, water:bulgur), add salt and a drop of oil.
  • Boil for 2 minutes and let it simmer for another 20 minutes.

Warning

  • Food.
  • Store in a cool, dry place away from direct sunlight, heat and moisture.
  • Vilgain s.r.o., Smetanova 1022/19, 602 00 Brno, ID 29269555.

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