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Eumarrah Hobart |
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ALSO KNOWN AS BULGUR WHEAT
Burghul is a Persian word for bruised grain. The wheat has been hulled, steamed and dried, which makes it softer and easier to cook. A finer texture variety.
HOW TO USE
> Fine burghul is great for use in salads. Make tabouli salad with parsley, garlic, olive oil, lemon and tomatoes. Also excellent in baked goods, as a breakfast cereal and as a side dish in place of rice.
> Cook: Bring to a simmer, then cover and cook on low heat until tender, about 12min. Remove from heat, let stand, covered for 10min. Fluff with a fork. 1 cup burghul to 2 cups water.
Product should last up to 18 months if stored in an airtight container in a cool dark area.
Country of origin: Turkey 100%
Nutrition info per 100g: Energy 1119 kJ; Protein 16.7 g; Total Fat 4.5 g; -Saturated 0.7 g; Carbohydrate 18.3 g; -Sugars 2 g; Sodium 18 mg
Product should last up to 2 years if stored dry and airtight in a cool dark area.
Nuts, peanuts, soy, milk products, gluten and other allergens are processed on the same premises and there is a potential for cross-contamination.
