Cooked Bulgur Wheat
22 minMiddle EasternFacile
The Levantine and Anatolian staple — coarse-cracked parboiled wheat, soaked or simmered until each grain is plump and separate. The base of tabbouleh, kisir and pilafs. Coarse bulgur takes a brief simmer; fine bulgur just needs a soak, which is why tabbouleh comes together so quickly.
190
Calories
6g
Protein
1g
Fat
41g
Carbs
4 servings
- 200 g bulgur wheat
- 400 ml water
- 0.5 tsp salt
- 1 tbsp olive oil(optional)
Allergens:Gluten