Bulgur Wheat, Coarse, Organic

Sunnyland Mills’ Certified Organic Bulgur is a 100% whole grain white wheat product that is processed into a pleasant, nut-like flavor. A pleasing light tan color and a uniform particle size make it a perfect natural ingredient that adds flavor and texture to a variety of dishes.

A staple in Middle Eastern and Mediterranean diets for 4,000 years, bulgur is a quick-cooking form of whole-grain, white wheat that has been parboiled, dried and ground. Often confused with cracked wheat, bulgur differs in that it's been pre-cooked.

A wonderful and versatile ingredient for breakfast, lunch or dinner. bulgur can be reconstituted with hot water in a matter of minutes. A common ingredient in Tabbouleh, bulgur is a tasty base for salads and pilafs. Add crunch to breads and muffins or try it cooked as a hot cereal. Mix bulgur into meatballs and meat loaf to bring whole grain nutrition to your table. The nutty flavor of bulgur also makes is perfect for savory dishes and breads.

Bulgur is an ideal substitute for nutritionally depleted sides, such as potatoes, rice, pasta and stuffing. Like many whole grains, bulgur is a nutritional powerhouse. Rich in "B" vitamins, iron, phosphorous and manganese, it complements the protein profile of legumes and the folate in vegetables such as spinach, asparagus and broccoli. With a healthy balance of fat, fiber and protein, bulgur is also great for those watching their weight.

In approximately 2,800 B.C., the Chinese emperor Shen Nung declared bulgur one of five sacred crops along with rice, millet, barley and soybeans. Biblical references indicate it was prepared by ancient Babylonians, Hittites and Hebrew populations some 4,000 years ago, and Arab, Israeli, Egyptian, and Roman civilizations record eating dried, cooked wheat as early as 1,000 B.C.

In a 1954 study, the world renowned nutritionist, Dr. Francis Joseph Weiss, first postulated the key role bulgur (parboiled) wheat played in sustaining the health of our forefathers: “If food technologists had set out deliberately to find a way to use wheat so as to obtain:

1. maximum economy in processing
2. minimum loss of nutrients
3. highest palatability and digestibility for humans
4. optimum keeping quality and
5. the least requirements for elaborate processing (cooking) equipment, and storage facilities

it is doubtful whether they could have been able to devise a more perfect method of wheat utilization than the ancient Jew had developed (in bulgur wheat).”

This product is #3 Bulgur Wheat, Coarse, Organic