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Bulgur wheat has been eaten for centuries in the Mediterranean countries as a delicious, high-fiber substitute for rice,and is used in Majadra (a well-known regional vegetarian meal), tabbouleh, salad, and kubbeh.
Best enjoyed: Served as a side dish in a salad, or as part of a main course.
Ingredients: Parboiled, sun-dried and coarse-ground whole wheat kernels.

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