The word "boulgour" comes from the Turkish "bulgur," which means "cereal grain." Boulgour is made from whole durum wheat, pre-cooked in water, then dried, peeled, and crushed or ground. There are finer or coarser grinds of boulgour. The ways to cook boulgour range from the most basic to the most sophisticated. As a side dish for fish, poultry, grills, mixed with vegetables, in a composed salad, in traditional or revisited tabbouleh, in soups, pilaf, risotto, or even in a sweet version, boulgour will endlessly surprise you.
Boulgour
Contains gluten. The workshop also processes soy.
The information in bold is intended for people who are intolerant or allergic.
In a saucepan, place in two times their volume of salted boiling water and cook for 10 minutes then drain. This package contains 12 portions of 80g.
| Energy Value | 1432 kJ (339 kcal) |
|
Fat of which saturated fatty acids |
1.7g 0.2g |
|
Carbohydrates of which sugars |
63g 0.8g |
| Dietary Fiber | 1.6g |
| Proteins | 12g |
| Salt |
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