Friday, July 17, 2009


Cooked Bulgur is nice to have in summer salads. It is traditional in tabbouleh salad. Most of the recipes for cooking bulgur make it harder than necessary. I found this method in a cook book that I purchased in the seventies on whole grains.

1 cup Bulgur, picked over for chaff

3 cups boiling water

Pour boiling water over Bulgur. Let the bulgur soak for at least on hour. It is ready to eat when the grains are soft enough for you to eat. Drain off any excess water. Makes about four cups.

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