About Bulgur Nutrition Analysis Cooking Guide Uses & Function Health & Nutrition Featured Recipes & Trivia History of Bulgur Wheat Nutritional Articles Tabbouleh Booklet Little Known Facts World’s Oldest Cooked Cereal   USES & FUNCTION USAGE SUGGESTIONS #1 Fine-grind makes a nutritious breakfast cereal and is perfect for breads and desserts. Fine and medium grinds are both used in tabouli salad, pilaf, and in any recipe as a substitute for rice. #2 Medium-grind is an all-purpose size used in salads, stews, soups, multi-grain bakery goods, and especially in meatless burgers and chili. #3 Coarse-grind for low-fat stuffings, casseroles and vegetarian tacos, and can also be used in pilafs, soups, salads and artisan breads. #3 Extra Coarse-grind for hearty soups, pilafs and breads. Whole-kernel bulgur can be used as a key ingredient in hearty soups and to impart whole kernel goodness and texture to artisan breads. FUNCTIONAL CHARACTERISTICS Excellent appetite appeal from its unique and pleasant "nutty" aroma and taste. Dresses up menus with a healthy and wholesome message. Simple, trouble-free, mistake-proof preparation. Can be mixed with other ingredients without further cooking. Remains separate and firm during steam table, refrigeration and/or re-heating. Suitable for fast-food operations. Reduces labor and preparation costs by not having to rinse or drain. Nine month minimum shelf-life at room temperature (75° F, 65% relative humidity). Our Recipe page contains an extensive searchable database of delicious bulgur recipes. A few of the most unique and appetizing of them are highlighted in our Featured Recipes and Tabbouleh Booket sections. See our cooking guide.   Home    About Us    About Bulgur    About Grano    About Kamut® Bulgur    Product List    Site Map    Recipes    What's New    Search    Books/Links    Request for Product Info