Product description Bulgur (Wheat Berries) Natural Bulgur (Wheat Berries) is a natural food product produced from hard durum wheat. While producing bulgur, only wheat and water are used, no food additives. Bulgur has a low GI. The benefit of low-glycemic foods is that they decrease hunger by keeping blood sugar levels. Nutritious Bulgur is rich in B vitamins. Bulgur contains magnesium, phosphorus,potassium, zincand folic acid. Folic acid is very important for human nutrition; especially pregnant women should consume plenty of bulgur, which is a source of folic acid, for the mental development of the baby. For Kids Bulgur contains Vitamin B and Folic acid that is an important role in the development of the nervous system of children, it contributes positively to the growth and development of children. Bulgur is a very healthy food product; rich in dietary fiber which is very important for the digestive and intestine systems. Brown Bulgur Pilaf The Recipe In a wide pot, put olive oil then add brown bulgur. Roast for 1 – 2 minutes, add butter. Add salt and water. Cook on medium heat, lowering afterwards, until water is absorbed. Let rest for 10 minutes, then serve. Ingredients 2 Tbsp. Olive Oil 2 cups Course Bulgur 1 Cup Brown Course Bulgur 1 Tbsp. Butter 5 Cups Of Water ½ Tsp. Salt Beetroot Bulgur Salad The Recipe Cut the branches of beets 10 cm away from the beets and wash carefully with a brush. Peel the barks thin and cut them into half. Take them into an oven tray and flavour them with branch thyme, clove garlic, Riviera olive oil, salt and black pepper. Divide beets into 5 equal portions along with the garlics. Wrap each beet portion into folio airtight. Bake the beets for 1 hour in an oven at 180 degrees. Remove the folio after baking and keep baking for 20 more minutes to char the top parts of the beets. Boil bulgur with 3 glasses of water for 1 hour until you are sure it is done. Filter it and let excess starch go with cold water. Take cooling bulgur into an oval cup. Chop fresh onions and tomatoes. Remove marjoram leaves and chop. Add them into the salad. Crush brynza with your hands and add into the salad. Flavour it with salt, black pepper and natural olive oil. Remove baked beet from the oven and cool them. Take the salad you prepared and take them to a serving plate. Ingredients 10 beetroot, 10 cloves of garlic, 4 tablespoons of Riviera olive oil 10 branches of fresh thyme, Salt and black pepper For bulgur salad: 1 glass of Dark Coarse Bulgur, 4 fresh onions, 10 cherry tomatoes 1 tablespoon of chopped marjoram, 150 g brynza, 6 tablespoons of natural olive oil Salt and black pepper For serving: 5-6 lettuce leaves
