Brown fine bulgur

Preparation:

BULGUR IS A LIGHT AND A GOOD SUBSTITUTE FOR RICE. ADDS A NUTTY FLAVOR TO A VARIETY OF DISHES.
PLAIN BULGUR COOKING:
ADD 1 CUP BULGUR TO 2 CUPS COLD WATER. BRING TO A BOIL. COVER AND SIMMER FOR 12 – 15 MINUTES OR UNTIL TENDER. DRAIN OFF EXCESS LIQUID. MAKES 2 TO 2-1/2 CUPS COOKED BULGUR.
SOAKED:
PLACE BULGUR AND WATER IN BOWL. COVER AND LET SIT FOR 10 MINUTES. DRAIN AND SERVE IN SALAD, TABOULI OR RAW KIBBEH.