Simple and quick to cook, bulgur works well in a time crunch.
Bulgur, also written burghul or burghoul, has been know in the Middle East since1,000 B.C. when it was cooked as porridge. Bulgur recipes have been used throughout the centuries because of the grain's health benefits, and its resistance to mold and insects.
Although often mistaken for cracked wheat, bulgur is faster and easier to cook because it is precooked before being sold, made from wheat berries that are partially hulled, steamed, cracked and dried.
Instructions
Soaking Method
1. Boil 2 cups of water in a big pan to prepare four servings of bulgur.
2. Put 1 cup bulgur in another pan or bowl, and pour the boiling water over it.
3. Let the bulgur sit for 20 minutes. Serve.
Stovetop Method
4. Put 1 cup of bulgur and 2 cups of water in a pan and bring to a boil.
5. Reduce heat, cover the bulgur and let simmer for about 15 minutes.
6. Drain off excess water and serve.
Tags: cups water
