- — Non-GMO, Organic, Vegan
- — High in Manganese, Copper & Magnesium
- — Good Source of Dietary Fiber and Protein
- — Very low in Cholesterol, Sodium & Sugars
Best Organic Bulgur Wheat to Make Your Meals Tastier
Organic Bulgur Wheat is a grain made from cracked hard red wheat berries or some other type of wheat, considered to be a whole grain. However, it’s parboiled, which means that cooking is a straightforward process. Bulgur grain is an excellent substitute for quinoa or couscous. You can use it in a variety of recipes. It goes exceptionally well in risotto, salads, and pilaf. The natural taste of bulgur is nutty and mildly sweet. Therefore, you can enjoy it in both sweet and savory dishes. Whole-grain bulgur wheat is nutritious. It contains very little fat but gives you protein and fiber. It can also infuse your daily meals with small servings of B vitamins, and iron.
How to Cook Organic Bulgur Wheat Step-by-Step
Bulgur grain is pre-cooked, so you don’t need to soak it or make any other additional preparations. Put organic bulgur wheat into a pot and add water or broth using the 1:2 ratio. When the pot boils, reduce heat to a simmer and cover it. Do not touch the pot for the next 15 minutes. After this, you can drain the leftover liquid and serve bulgur grain. However, you can also let it rest for about 10 minutes, so the grain soaks up the rest of the liquid. The texture of your cooked organic bulgur will change a little depending on which method you pick. Be sure to fluff it up with a fork after cooking. You can add any spices or some tomato sauce when you start cooking bulgur grain. This way, you’ll be able to make a delicious side dish with minimal effort.
- Bulgur cooks quickly and is versatile. Great in salads, soups, and pilafs.
- Ratio Bulgur Wheat to Water is 1:1.
- Boil the water in a teapot.
- Place the bulgur wheat in a bowl, then pour the water over it.
- Let it stand for 7 minutes for fine-grind bulgur or 15 minutes for medium-grind bulgur.
- As it sits, the grains absorb all the water and the grains become large and tender.