Friday 3 December 2010


Bulgur/碎小麦[suì xiǎo mài]

For babies from 1 year, due to concern with gluten allergy, but I only gave it to J when he was 14.5 months old.

- 1 cup bulgur
- 2 cups of water

1. Rinse bulgar.
2. Bring water to a boil, add bulgar. Return to a boil, reduce heat to low, cover and cook for about 15 minutes until soft.

Nutritional Value:
Bulgur has the same nutritive value as whole wheat, which is a very good source of dietary fiber and manganese. It is also a good source of magnesium.

Additional Information:
I gave bulgur to J for the first time today (24.5.10), but J wasn’t too fond of it. Unlike millet, which has a nutty taste, and J could gobble down millet cooked with milk and nothing else in 5 minutes, it took me a long time - 30 minutes to feed him bulgur. This is definitely NOT the food of choice, if I am rushing for time! Cooked bulgur tastes like rice, very plain and bland. This is not a “party food”, but I put it in this album, because it is for babies over 1 year old. If you are tired of always giving baby oats, brown rice, millet, quinoa, buckwheat, potatoes, sweet potatoes and yogurt, why not try something new and create variety by giving baby bulgur?

Bulgar is man's oldest recorded use of wheat. Bulgur is made by soaking and cooking the whole wheat kernel, drying it and then removing part of the bran and cracking the remaining kernel into small pieces.

Its uses are numerous from salads to soup, from breads to desserts. It is a nutritious extender and thickener for meat dishes and soups. Bulgur will absorb twice its volume in water and can be used in place of rice in any recipe.

Bulgur is convenient since it can be either soaked in water or cooked to be edible. Bulgur cooks very quickly, faster than rice, and is actually more nutritious.


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