Bulgur is a whole wheat grain that has been cleaned, parboiled and ground into smaller pieces. It it one of the best known ingredients in Middle Eastern an Mediterranean cuisine, used in meat dishes, salads, soups or as a substitute for rice. Because it is available in different grinds it may seem tricky to prepare.
The fine bulgur can be prepared as cous-cous, only by soaking it. Place the bulgur in a saucepan, pour boiling water over it, enough to cover the wheat, some salt, let it sit for 10-15 minutes to absorb all the water and then fluff it with a fork to separate the grains. You can also use stock for a greater taste.
Medium bulgur can be adden to boiling water and let to simmer for 10-15 minutes, then drain the water/ stock. Or, by soaking it, add the bulgur to boiling water, remove from heat and let it sit for 20 minutes.
Coarse bulgur can be boiled at low heat for 10 minutes with the lid on, then remove from heat and let it sit for another 20 minutes or just cook it for a longer time in other dishes, like you would with rice.
Be careful with your quantity, it usually doubles in volume. You can also add butter, oil or other spices to it.
Have a great weekend!
Mrs. G.
