Basic Bulgur

3 cups medium bulgur
6 cups cold water

Place bulgur and water in a 4 1/2-quart or larger pot over high heat. Bring to a rolling boil. Remove from heat and let pot stand, covered, for 10 to 15 minutes or until bulgur absorbs almost all water. Drain, using a fine mesh sieve, and rinse well under cold tap water. Shake to remove as much water as possible. Bulgur is ready to use or refrigerate for up to a week for later use.

* Notes

Recipe can be cut in half. Refrigerate leftovers in airtight container up to 1 week.

Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into various sizes. Medium-size works best for a variety of recipes. Look for packaged bulgur on the rice and cereal aisles or in the supermarket bulk bin grains area. Nearly all “health food groceries” carry it.

Feel Good About: All of it!
Approximate Values Per 1-cup Serving: 151 calories (2% from fat), trace amount fat (0 g saturated), 0 mg cholesterol, 6 g protein, 34 g carbohydrates, 8 g dietary fiber, 9 mg sodium

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