Bulgur: Difference between revisions
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Bulgur can be used in [[pilaf]]s, [[soup]]s, [[bakery]] goods or as stuffing, but is best known as a main ingredient in [[tabouli]] salad. Its higher nutritional value makes a good substitute for [[rice]] or [[cous cous]]. |
Bulgur can be used in [[pilaf]]s, [[soup]]s, [[bakery]] goods or as stuffing, but is best known as a main ingredient in [[tabouli]] salad. Its higher nutritional value makes a good substitute for [[rice]] or [[cous cous]]. |
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[[Category:Cereals]] |
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Revision as of 14:40, 2 August 2004
Bulgur or bulgur wheat is cracked and paraboiled wheat grains, often found in Middle Eastern and Mediterranean dishes.
Bulgur can be used in pilafs, soups, bakery goods or as stuffing, but is best known as a main ingredient in tabouli salad. Its higher nutritional value makes a good substitute for rice or cous cous.