print- Cooking Bulgur
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Cook's Bulgur Wheat Cooking Tips
- Toast the bulgur wheat lightly in a nonstick skillet (stirring constantly until golden brown).
- Pour bulgur wheat into hot water or broth (very slowly), stir only once; cover and bring to a boil. Turn off heat and let liquid absorb until the bulgur wheat is al dente'.
- You can add the bulgur wheat to any liquid such as water, chicken broth, vegetable broth, beef broth, pineapple juice and apple juice depending on what you are making.
- Remove cover and let cool.
- Bulgur wheat can be prepared ahead of time and stored in a plastic container and put in the refrigerator for about 1 week.
- To ehance the flavors of all the recipes, make 6 hours before or 1 day ahead and refrigerate.
- Bulgur wheat recipes should be served at room temperature.
- Use the best quality products that are available in your local markets.
- Leftovers of Tabbouleh can be rolled into a wrap or mixed with egg whites, scrambled eggs or an omelet.
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Our recipe page contains an extensive searchable database of delicious bulgur recipes. A few of the most unique and appetizing of them are highlighted in our Featured Recipes and Tabbouleh Booklet sections. See our cooking guide.
