Bulgur is an ancient grain that dates back to the earliest forms of civilization. Highly nutritious, this ancient grain can be substituted for quinoa, rice, or barley. To produce bulgur, wheat is picked, partially boiled, dried and then cracked into various sizes. Our producer, Teofarm, uses traditional methods of growing and production to supply us with this delicious heirloom grain.
Our heirloom bulgur is made from the “Karakilcik” variety of ancient wheat that has been cultivated for thousands of years. This specific type of wheat, which is darker in color, is higher in fiber and protein and easier to digest due to the lower gluten content compared to typical varieties of wheat. We source our heirloom “Karakilcik” variety of bulgur in both coarse and fine grinds and are proud to work with Teofarm to share it with you.
Coarse bulgur is traditionally used to make bulgur pilaf. A wonderful addition to hearty soups, a delicious accompaniment to meat dishes as a fiber-packed side, or, once cooked and cooled, an addition to grain salads.
Directions: To make bulgur pilaf, melt one tablespoon of butter or two tablespoons of olive oil in a pot over medium heat. Add one cup of bulgur and toast for a couple of minutes, stirring thoroughly. Once toasted, add two cups of water or your choice of broth and bring to a boil. When it comes to a boil, lower the heat, put a lid on and cook until the water is absorbed. Let rest for 10 minutes, mix thoroughly with a fork and enjoy.
