Bulgur Wheat
History
Bulgur is a quick-cooking form of whole durum wheat that has been cleaned, parboiled, dried, ground and sifted into distinct sizes. Arbel Bulgur, with three distinct grind sizes as well as whole kernels available, provides different textures and cooking properties for a variety of food applications. The result is a nutritious, versatile wheat product with a pleasant, nut-like flavor and an extended shelf life that allows it to be stored for long periods of time. Often confused with cracked wheat, bulgur differs from it because it has been pre-cooked.
Healthy Diet
Bulgur wheat is a handy ingredient for cooking because it is pre-cooked and only needs to be briefly soaked before consuming. Bulgur is typically used in a similar fashion to rice or couscous in recipes and can be used as a substitute for converted rice. Bulgur is a tasty, low-fat ingredient in pilaf, soups, bakery goods, stuffing, casseroles and other dishes.
With its high fibre content, excellent nutritional value and versatility for recipes, bulgur wheat is an ideal food in a vegetarian diet. It is excellent as a meat extender or meat substitute in vegetarian dishes and is a component of many varieties of meatless burgers found on supermarket shelves everywhere.