sold per 100g
Bulgar Wheat. High in fibre and a good source of protein (11g per 100). Commonly used in Middle Eastern dishes such as stews and salads (like tabbouleh), or simmered in milk for a pudding or porridge. Boil for 10 minutes to cook, or soak in boiling water for 25 minutes.
Supplier: Wigan Wholefoods
Ingredients: Bulgar WHEAT
Origin: France
