To Buy:
Bulghur comes in fine, medium or coarse, dark brown granules. Whole grain bulghur with the bran layer intact is darker in colour and has a nuttier taste and chewier texture.
To Store:
Bulghur will last several months stored in a cool, dark area in an air-tight container or in plastic food-storage bags.
Tips & Tricks:
Use fine bulghur for breads and desserts, medium for salads, stews and soups and coarse in salads, soups, and stuffings.
A serve of bulghur is calculated at half a cup of cooked grain.
Cooking Tips:
One method of cooking is to boil 2 cups of water, add 1 cup bulgur and simmer for 20 to 30 minutes and leave to stand for 10 minutes before using. Or boil 2.5 cups of water to 1 cup bulgur, remove from heat, cover and let stand about 45 minutes. Drain any excess moisture. One cup dry bulgur will make about 3.5 cups cooked bulgur.