Can I just say I love everything Bob’s Red Mill! Turns out, there really is a Bob and when he retired, he transferred his ownership to his employees instead of selling out to someone else! I mean, what is not to love?OK, to the product. I have been eating Bob’s Red Mill bulgur since around 2004, and I eat a lot of it. I used to eat about one 28 oz bag a week, but have since reduced to perhaps a case of 4 every 3 months.I obviously like bulgur and I have never found anything like Bob’s Red Mill. This bulgur looks like the wheat was literally stripped from the stalk, cut in half and put in the bag. It has all of the whole grain still in/on there and easily visible to see. Most bulgur has been polished to some extent or tumbled together enough that the outer (incredibly healthy) layers of the seed have been stripped away. But not Bob’s, I don’t know how they do it but it is all there all the time.This bulgur is hearty, nutty and has a great mouthfeel. Sometimes I mix it with ground beef (as a half/half substitute) and you can’t tell where the beef ends and the bulgur begins. Since it is parboiled, you do not need a stovetop to prepare this, just add hot water, cover and an hour or so later (depending on batch size) it is ready to eat.I eat mine sometimes with nothing more than olive oil and a little salt, it is delicious.Bob’s Red Mill bulgur is always the highest quality, it keeps well and their prices on Amazon are amazing, particularly with the free shipping.