The Burghul coarse brown is a wheat, dehydrated and lightly ground. Produced from soft red wheats: therefore it is softer than white Burghul but has a stronger flavor than white.
How to use:
Boil the same volume of water or vegetable broth as burghul. When it boils, add the burghul, remove from the heat and cover.
Let it sit for 15 minutes. Add a little oil and stir. Season to taste.