Bulgur is a product made by partially cooking the wheat kernel, followed
by parching and then cracking the grain between rollers. Bulgur can be made from hard red wheat or soft white wheat. Each type has its own special texture and taste.
Store bulgur in an airtight container in a cool, dry place for up to six months.
For longer keeping, store in the freezer.
Bulgur cooks quickly. Add one cup bulgur to two cups cold water; bring to a boil, cover and simmer for 12 to 15 minutes or until tender. Cook a big batch of bulgur, then freeze it in small portions to use in other recipes.
Here are a few ideas:
1. Toss chilled cooked bulgur with a vinaigrette dressing, cucumber, mint and tomato for a garden-fresh tabouli salad.
2. Combine hot, cooked bulgur, oatmeal and dried fruit for breakfast.
3. Make a pilaf by tossing hot, cooked bulgur with hot rice, parsley, herbs and butter.
4. Cook bulgur with a little onion, celery and poultry seasoning for a stuffing for chicken, turkey or vegetables.
5. Add a small amount of cooked bulgur to your favorite whole-grain, yeast bread recipe (about 1/4 coup for 3 cups of flour).
6. Mix some cooked bulgur into ground meat for burgers or meat loaf.
7. Stir some cooked bulgur into muffin or pancake batter.
8. Toss cooked bulgur with grated cheese and melted butter for a crunchy
casserole topping.
9. Combine hot, cooked bulgur and a spoonful of pesto for a quick side dish.
10. Mix a spoonful of cooked bulgur into a bowl of chili.
