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How do I cook bulgur?

Kristine Nov 18, 2005 09:51 AM

I'm trying out a new recipie for the first time for a salad that requires 1 cup cooked bulgur. I have never worked with bulgur before, I know you boil it but what is the ratio is it 2 to 1? Does it expand as much as rice? (for one cup cooked should I use 1/2 cup uncooked?) also, can I use chicken broth instead of water or would the end result be too chickeny?

Any help would be greatly appreciated,

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  1. k
    Karl S RE: Kristine Nov 18, 2005 10:06 AM

    Bulgur is easier to cook than rice, because it has been cooked a couple of times already. You don't even have to simmer it; you can simply steep it in hot broth or salted water until tender (but it's faster to simmer it), and drain off excess liquid. I find it expands between double and triple, like rice. You can use 2:1 liquid ratio and drain off excess. You can also toast the grains (in fat, if you prefer, like a pilaf/pilau) before hydrating them.

    And bulgur is good chilled, tepid and reheated.

    1. j
      Jalapeno RE: Kristine Nov 18, 2005 12:42 PM

      I used to use all chicken broth, but I'ver come to prefer 1/2 water, 1/2 broth. All broth started to taste too "chickeny" (or "chickeny brothy") to me.

      2 Replies
      1. re: Jalapeno
        Kristine RE: Jalapeno Nov 18, 2005 01:28 PM

        About how long till it's done?

        Thanks again,

        1. re: Kristine
          Jalapeno RE: Kristine Nov 18, 2005 02:58 PM

          I'd say about 20 minutes if you simmer it.

      2. j
        Jane Hathaway RE: Kristine Nov 18, 2005 03:50 PM

        I make bulgur several times a week and it always turns out perfectly this way:

        1 cup bulgur
        2 cups water
        1 tsp. salt

        Boil water, add bulgur and salt, remove from heat and let sit for 20 minutes. I'm not quite sure how much it expands - maybe double? The one cup makes a lot. Good luck.

        1. a
          Aromatherapy RE: Kristine Nov 19, 2005 07:30 AM

          Bulgar comes in various degrees of coarseness and "whole wheatiness" and the more of either, the longer the cooking time. 20 minutes simmering is usually the max in my experience; you may need less. I would definitely simmer the coarser grades, not sure just soaking would do it.

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