Bulgur comes graded as fine, medium, coarse, and very coarse. The fine and medium varieties cook in less than 5 minutes, while the coarse grinds require up to 15. Tabbouleh recipes generally specify fine bulgur, while pilafs, soups, and stuffings generally use a coarser grind.

How To Make Tabouli Salad. Add the dried fine bulgar wheat to a small bowl. Measure out cold water onto the bulgar wheat. Mix with your hands and set aside as the bulgar wheat softens. Hint: Don't wash the Italian parsley until it's chopped. Cut the bottom portion of the parsley bunch to remove most of the stems.

Step 2: sauté the veggies. In the meantime, sauté the veggies for your Turkish bulgur salad. Start by heating a bit of oil in a pan or skillet. Once hot, add the onions and sauté for 1-2 minutes until almost translucent. Then add the chopped bell peppers and carrots and sauté for another 3 minutes. Finally, add the garlic and sauté a
Bring to a boil, reduce the heat to low and put a lid on. Leave for 10 minutes. After 10 minutes, take off the heat and leave for another five minutes. Don't worry if there's still a little water left in the pot when you take it off the heat, this will be absorbed during the resting time.
Step 1. If time allows, soak the lentils in cold water to cover for an hour or more (overnight is fine). Drain. Step 2. Put 2 tablespoons of the oil in a large deep saucepan over medium heat.

Bulgur Wheat Salad with Orange Mustard Dressing. Forget high carb and high fat pasta, and toss in bulgur to your favorite side salads instead, like Gina from Running to the Kitchen did! This high fiber salad is loaded with extra protein from the edamame and has the perfect hint of citrus in the dressing.

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how to cook fine bulgur