Ingredient
Bulgur wheat
Wheat that has been parboiled, dried and cracked, so it is already cooked and needs only soaking. That is what separates it from cracked wheat, which is raw and needs simmering.
- Sourcing
- Middle Eastern grocers sell it by grade. Fine bulgur soaks cold and is for tabbouleh; coarse needs hot water and suits pilafs.
- Varieties
- Fine (#1), Medium (#2), Coarse (#3)
- Quality cues
- Uniform golden grains with little dust in the bag.
- Substitutions
- Couscous, Quinoa, Cracked freekeh
- Storage
- Airtight in a cool cupboard.
- Shelf life
- 12 months dry; 3-4 days refrigerated once soaked
Nutrition
Per 100 g
- Calories
- 83 kcal
- Protein
- 3.1 g
- Fat
- 0.2 g
- Carbs
- 18.6 g
- Fibre
- 4.5 g
- Sugars
- 0.1 g
- Sodium
- 5 mg
From USDA FoodData Central (#170287). Raw, edible portion.