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A Bulgur Backgrounder |
As ethnic foods become more of a mainstay in the American diet, bulgur now appears in supermarkets and commodity bulk food stores, and through mail order. But what is bulgur and why is it becoming so popular?
Bulgur is white or red, hard or soft, whole-wheat kernels that have been boiled, dried, slightly scoured, cracked and sifted for sizing. The result is par-cooked, cracked wheat. Bulgur may be sold as a pilaf or "tabouli" mix and may be called tabouli wheat. In stores, bulgur can be found near the pasta, rice or hot cereal, or in a specialty food aisle.
A half cup of cooked bulgur yields one serving from the grain foods group in the Food Guide Pyramid. Try bulgur as a main entree or side dish with seasonings, vegetables, nuts or small amounts of meats or fish. Bulgur can also be stirred into waffles, pancakes, muffins, salads or baked goods to add a nutty flavor without the fat.
Source: Wheat Foods Council |
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