Ingredients
- Whole Wheat kernels
- Water
- 1/2 to 1 teaspoon salt
Directions
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The measurements are not critical.
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Cover the 1 part wheat to 2 to 3 parts water about 2 inches above the level of the wheat in the appropriate sized heavy pot.
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Bring to a boil and turn off the heat and let mixture stand 1 1/2 to 2 hours.
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Bring to boil again adding more water if necessary.
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Turn off heat and let stand 15 to 30 minutes.
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Stir in salt to taste.
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Drain remaining water from wheat berries.
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Basic Bulgur can be stored in ziploc bags in the refrigerator for 2 weeks or frozen for about a yeat.
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It may also be dried in the oven on a cookie sheet at 200 degrees.
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Bake stirring with spatula until crispy.
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Leave the oven door open a crack to release moisture.
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Dried Bulgur can be stored in cool, dry, and dark place in ziploc bags.
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This must be reconstituted before use by soaking in water for 15 to 30 minutes.
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The ratio is about 2 to 1 water to Bulgur.
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Salt to taste.
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For Microwave put 3 cups water in large microwave safe bowl.
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Cover with waxed paper loosely folded over top of bowl.
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Heat ware for 5 minutes on high power setting.
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Stir in rinsed wheat kernels, cover, and heat again on high power for 5 minutes.
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Reduce to medium power, continue covered heat at 5 minutes intervals until soft and chewy.
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Allow to stand covered 5 minutes.
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Salt to taste.
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Slow cooker Bulgur
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Cook 1 cup whole wheat kernels in 3 cups water in a Crockpot for 4 to 6 hours. Add salt.