Bulgur is made by parboiling wheat, and then coarsely drying it. The outer layers of the brand are then removed and the grains are cracked. Once cracked, it is ready to be boiled or steamed. When cooked, it retains its distinctive nutty flavor. Bulgur is commonly found on a Mediterranean table and is known for its fast cooking capabilities.
Ingredients
- 1 cup bulgur
- 2 cups of water
Instructions
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Combine 2 parts boiling water to one part bulgur, stir.
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Cover and let sit for 15-20 minutes.
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Drain excess water.