Bulgur

Directions

→ For fine and medium bulgur, use 1.75 parts liquid to 1 part bulgur; for coarse bulgur, use 2 parts liquid to 1 part bulgur.

→ 1 cup (170 g) uncooked bulgur yields 3 cups (485 g) cooked.

→ 1 cup uncooked bulgur weighs 6 ounces (170 g).

→ Steep for 10 to 20 minutes.

Notes

Bulgur comes from wheat kernels that have been precooked and then broken into pieces, which is why it cooks so fast. In fact, the most typical way to "cook" bulgur is to steep it: Simply add boiling liquid, cover the bowl, and let the bulgur absorb the liquid and become soft. I will sometimes dry-toast the bulgur before steeping to deepen the flavor. Bulgur comes in various levels of coarseness, though you may only find the full range at a Middle Eastern store. The coarser it is, the longer the cooking/steeping required.