Greek Bulgur with Red & White Quinoa, Net weight 1 kg ( Pack of 4 boxes of 250g each ):

Bulgur is an edible cereal grain made from dried, cracked wheat — most commonly durum wheat. It is parboiled, or partially cooked so that it can be prepared relatively quickly. When cooked, it has a similar consistency to couscous or quinoa. Bulgur originated in the Mediterranean and can be traced back thousands of years. To this day, it’s a staple ingredient in many Greek, Middle Eastern and Mediterranean dishes.

Greek Bulgur is an amazing source of dietary fibre, protein, iron, and vitamin B6 and contains gluten. Bulgur doesn't lose much from its minimal processing; it remains high in protein and minerals. That means it's an ideal foundation for meals, allowing you to skip higher-fat protein sources, like most meats.

When you look at bulgur and quinoa, they kinda look similar. But the difference is that bulgur is precooked cracked wheat, while quinoa is actually a seed. If you look at the nutrition comparison for both, quinoa is more nutritionally dense. Of all the quinoa colours, white quinoa has the most delicate taste and the lightest texture and it cooks up a bit fluffier than other types of quinoa. Red quinoa (which takes on a brownish hue when cooked) has a richer taste, slightly chewier and heartier texture, and somewhat nuttier flavour compared to white quinoa.

The cooking process is similar to that of rice or couscous in that boiling water is used to soften the grain. For every one part bulgur, you typically need about two parts water. It’s frequently used in salads — like tabbouleh — or pilafs, alongside herbs, vegetables, spices and sometimes other grains. It can be used as a base for breakfast-style porridges with oats, or in soups, stews and chilli.

Try our pure Greek Bulgur with Red & White Quinoa and offer an amazing dish to yourself and to your loved ones!!

Key Product Features:

i) Raw Ingredients, No Preservatives, Great Taste & High Nutritional Value.
ii) Bulgur or Groat is an edible cereal grain made from dried, cracked wheat — most commonly durum wheat. It is parboiled, or partially cooked so that it can be prepared relatively quickly. When cooked, it has a similar consistency to couscous or quinoa.
iii) Greek Bulgur is an amazing source of dietary fibre, protein, iron, and vitamin B6 and contains gluten. Suitable for vegetarians. Basic to the Greek Mediterranean Diet, high in nutritional value with amazing taste.

Storage Instructions: Store in a clean, dry and cool place. The cooking process is similar to that of rice or couscous in that boiling water is used to soften the grain. For every one part bulgur, you typically need about two parts water