Ingredients: Bulgur for Rice. Contains wheat gluten .
Do not soak or wash. Cook 1 glass of bulgur using 2,5 glasses of cauliflower water.
Recipe - Bulgur pilaf with eggplant:
Materials; 1 glass of Duru Pilaf Bulgur, 1 tablespoon of olive oil, 1 small onion (finely chopped), 1 eggplant (diced into small cubes), 1/4 red capia pepper (diced into small cubes), 1 pinch of basil (finely chopped) chopped), 1 teaspoon of butter, 1 teaspoon of salt, 1 teaspoon of granulated sugar, 2 cups of boiling water.
Preparation of; Cut the eggplants into cubes, fry them and put them in a separate bowl. Put the olive oil and butter in a flat pan. When it melts, add the onions and red capia peppers at the same time and fry them. Then add the Duru Pilaf Bulgur. Add the salt and the fried eggplants. Add sugar and boiling water without waiting and let it cook on low heat for 15 minutes until the bulgur is tender. You can serve your bulgur pilaf with finely chopped basil after it has rested for 20 minutes. Enjoy your meal.
Keep it away from sunlight, in a cool and non-humid place, in a cloth bag for long-term use.
Packing date (PT), recommended consumption date (TETT), lot no. (PN), product year (P.Y.) and origin are on the packaging.
| Nutrition Chart | For every 100 g |
| Energy | 1437/347 kJ/kcal |
| Oil | 1.7g |
| Saturated fat | 0.3 g |
| Carbohydrate | 69.4g |
| Candy | 2.8g |
| Fiber | 5.4g |
| Protein | 11g |
| Salt | 0.06 g |
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