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£0.59/100g
A granular starch from the casava root.
Use 2 parts milk/water to 1 part tapioca. Bring to the boil then simmer gently until tender (approx 45 mins).
In stock
Ingredients: Tapioca, preservative: sodium metabisulphite (sulphites).
Allergens in bold
Suitable for vegans and Vegetarians
Nutritional Information Typical per 100g
ENERGY KJ 1498 kJ
ENERGY KCAL 358 kCal
FAT 0.02g
OF WHICH SATURATES 0.00g
CARBOHYDRATES 89.00g
OF WHICH SUGARS 3.50g
FIBRE 0.90g
PROTEIN 0.19g
SODIUM 0.001g
SALT 0.0025g
Please note: This product is sold loose and packed to order.
| Dietary | Vegan / Vegetarian |
|---|
The distinctive, musky flavour of buckwheat groats works well in stuffings, pilaffs, and as a substitute for rice with stews.
Use 2 cups of water or stock per 1 cup of buckwheat (roast first for a nuttier flavour). Boil the liquid, add the buckwheat and reduce the heat. Simmer for 15 minutes stirring regularly. It’s cooked when all the liquid has been absorbed and has a slightly chewy, tender taste. Season to taste or add to your favourite recipe.
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Bulgur is made by removing the outer layer from wheat, which is then steamed, dried and cracked, yielding a quick-cooking grain.
Use 2 cups water or stock to 1 cup bulgar. Boil the liquid, then add the bulgar and stir, reduce the heat and cover with a lid. Cook for 20 minutes or until the bulgar has plumped up. Drain any excess liquid and season to taste.
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A refreshing Mediterranean Bulgur Wheat Salad mix made with Mint, Parsley and Lemon.
Combine with chopped cucumber, bell peppers, cherry tomato and cubed feta. Add some olives and fresh mint, parsley and serve garnished with a slice of lemon. Serve with grilled chicken or tuna, or as part of a Mezze platter.
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Bulgur Wheat is a versatile golden grain used in many Mediterranean cuisines and especially popular in the Middle East.
A good source of protein and fibre, Bulgur Wheat makes an excellent alternative to rice, couscous and potatoes.
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