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Bulgur can be soaked or cooked to be edible. Use twicethe amount of liquid as bulgur. To soak, add hot liquid tobulgur, stir and let stand, covered, 30 minutes or overnight(refrigerated).
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Bulgur continues to swell after cooking if moisture is pre-sent. It more than doubles in volume, so be sure to use alarge enough pan.
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Prepared bulgur can be refrigerated or frozen in containersfor later use.
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Bulgur can be used in meatloaf, soups, stews, casserolesand meats or sauces for Mexican or Italian dishes. To startwith, use one part prepared bulgur to two parts meat.
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Stir prepared bulgur into waffles, pancakes, muffins, sal-ads or baked goods of all types to add a nutty flavor with-out the fat.
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Experiment with bulgur as a main entrée or side dish withseasonings, vegetables, nuts or small amounts of meats orfish.
To Cook:
STOVETOP
—Serving Bulgur Water1 (½ cup) 3 tablespoons
⅓
cup + 1 tbsp
Add water to bulgur; boil. Cover; simmer 15 minutes. Let stand5 minutes.
MICROWAVE
—Serving Bulgur Water1 (½ cup) 3 tablespoons ¾ cup
 Add ¼ teaspoon oil and dash of salt 
Combine ingredients in a 1½-quart microwave safe container.Cook on high 12 minutes, turning container every 2 minutes. Letstand 5 minutes.
Nutritional value—Bulgur adds fiber,protein and complex carbohydrate tothe diet. A serving of bulgur equals 1ounce (3 tablespoons) dry or ½ cupprepared. One serving provides:Calories 76 Carbohydrates 17gCholesterol 0 mg Dietary Fiber 4 gFat 0 g Folate 16 mcgIron 1 mg Potassium 62 mgProtein 3 g Sodium 5 mgSelenium 1 mcg
Grains of Truth about— Bulgur 
Definitions
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Bulgur is white or red, hard or soft, whole wheatkernels that have been soaked, boiled, dried, thenremoving 5 percent of the bran and cracking theremaining kernel into small pieces. The result is par-cooked, cracked wheat. Bulgur differs from crackedwheat in that it is pre-cooked.
History
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Arab, Israeli, Egyptian and Roman civilizationsrecord eating dried cooked wheat as early as 1,000B.C. Evidence shows the Chinese ate this grain food asearly as 2,800 B.C. The Roman word for bulgur is
cerealis,
after Ceres, the goddess of harvest; Israelitescalled it
dagan,
a word meaning “bursting kernels ofgrain;” other Mid-Easterners called it
arisah,
and it is amainstay in the diet.
Availability
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Bulgur is sold in supermarkets, in bulk bincommodity stores, health food stores and through mailorder under a variety of labels. Packaged in boxes orplastic bags, it may be sold as a pilaf or “tabbuli” mixand may be spelled a variety of ways. In the store, itcan be found near the pasta, rice or hot cereal, or in aspecialty food aisle.
Storage
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Bulgur should be stored in air-tight containers ina cool, dry place. It will keep well at room temperatureor in the refrigerator for five to six months. Frozen, itkeeps indefinitely.
Preparation
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Do not wash or rinse bulgur before cooking.
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When cooking, avoid lifting the lid; bulgur needs nostirring.
 
—look for recipes 
 
www.wheatfoods.org
Make Bulgur at home
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Wash wheat in cool water and discard water. Simmerwheat in fresh water (enough to cover wheat) until wheat istender. Drain. Spread wheat thinly on cookies sheet or shal-low pan and dry in oven at 200° F. until very dry so that itwill crack easily. Crack wheat in moderate size pieces usinga hand mill, grinder or blender. Put cracked wheat througha colander or sieve to get uniform pieces; then return largerpieces through blender.This processed bulgur when thoroughly dried is easilystored and may be used in many wheat recipes. It makes andexcellent meat extender when used in meat loaves, meatballs, chili and recipes where rice is used; Soak overnight insalt water.
(Recipe from—Mesa Home Storage Center)
 
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