Product detailed description

Small as grains of rice, but light ochre, sometimes even brown in color. This is how bulgur can be briefly described, sprouted, roughly broken and cooked wheat, vaguely resembling its relative couscous.

You can't find bulgur very often in Czech cuisine yet; its origins can be traced to the countries of 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.

Wheat bulgur is an ideal ingredient if you don't have time and need to cook something quick and hearty. You can prepare a simple improvised risotto, various variations of cold salads, or a simple combination with a slice of meat. In addition to being easy to prepare, bulgur offers you a delicately nutty flavor that you can enjoy without bloating.

Vilgain Bulgur in points:

• roughly broken and cooked wheat
• a popular delicacy from the Balkans and the Middle East
• quick and easy preparation
• easy to digest without bloating
• suitable as a side dish, in salads, stuffings or with meat
• subtly nutty flavor

Ingredients

Calorie tables

Instructions for use:

• Rinse the bulgur thoroughly, cover with boiling water (2:1 ratio, water:bulgur), add salt and a drop of oil.
• Cook for 2 minutes and let stand for another 20 minutes.

Warning

• Food.
• Store in a cool and dry place, away from direct sunlight, heat and humidity.
• Vilgain sro, Smetanova 1022/19, 602 00 Brno, Ič 29269555.

Although we make every effort to ensure that all product information is up-to-date and accurate, ingredients and dietary information may change due to regulatory updates. Therefore, please always read the product label and do not rely solely on the information provided on our website.