Uvelka — Bulgur in Cook-in Bags (Булгур)
Nutty, high-protein cracked wheat — five neat portions, fifteen minutes, no measuring.
RUSSIA · UVELKA · 5 × 80 g
What it is
Bulgur — durum wheat that's been parboiled, dried and cracked, ready to cook from a quick steep or short simmer. A staple grain across the eastern Mediterranean and the Caucasus for a couple of thousand years, with a slightly nutty, satisfying chew and a high protein content (14 g per 100 g) thanks to the durum wheat it's made from.
Packed by Uvelka, the long-running Chelyabinsk-region grain house, in five food-grade boil-in-bag pouches — one bag per generous portion. Use it as a pilaf base, the foundation of tabbouleh, the binder in kibbeh, or simply as a savoury alternative to rice with grilled meat or roast vegetables.
How to cook
Bring a large pot of salted water to a rolling boil — at least 1 litre per bag. Drop in 1 or 2 bags, and simmer uncovered for about 15 minutes, until the grain is tender. Lift each bag out by the paper tab, snip the corner with scissors, and tip the cooked bulgur into a bowl. For a savoury finish, dress with olive oil, lemon juice and chopped parsley/mint; for porridge, stir in butter and salt.
Composition
100% bulgur — parboiled, dried and cracked durum wheat. Single ingredient, nothing added.
Per manufacturer (Uvelka, ООО «Ресурс»). Cooking bags are food-safe and discarded after use.
Nutrition (per 100 g, dry)
| Energy | 1530 kJ / 360 kcal |
| Fat | 1.0 g |
| Carbohydrate | 72.0 g |
| of which fibre | 4.4 g |
| Protein | 14.0 g |
Manufacturer values — actual figures on the pack are definitive.
Allergens & storage
Contains: cereals containing gluten — wheat. No other statutory allergens declared.
Store in a cool, dry place. Keep the box sealed once opened. Shelf life approximately 18 months from the date on the pack.
Net weight: 5 × 80 g = 400 g · Packed by: Uvelka (ООО «Ресурс»), Russia
An old grain that travels well — at home in a pilaf, a salad or a quick supper.
.png)
