BULGUR

Whole wheat which has been boiled until tender and the husk is about to crack open, then dried. It is a common ingredient in Arabic (burghul), Turkish (bulgur), and Cypriot (pourgouri) cooking. You can buy it coarse or fine ground in most middle-eastern grocery stores.

Bulgur is a wheat food eaten for centuries in certain countries of the Near East and is considered a gourmet food in the United States.
In the making of bulgur, wheat is parboiled, dried,and some of the bran is removed. Bulgur may be sold whole or cracked. Method of cooking are similar to those for cooking regular white rice and cooking time is about the same.Cooked bulgur has a nutlike flavor and a slightly chewy texture. You can use bulgur in many of the same ways you use rice.
One cup of dry, cracked bulgur yields 3 to 3 1/2 cups cooked bulgur.

Boiled Bulgur

6 serving, 1/2 cup each
Calories per serving: About 100

2 cups water
1/2 teaspoon salt
1 cup bulgur, dry, cracked, unseasoned

1. Heat water to boiling; add salt.
2. Stir bulgur into boiling water.
3. Cover tightly and cook over very low heat 20 minutes.
Do not remove cover while cooking.