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.
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How to cook cracked wheat? Cooking bulgur in water. In a saucepan, pour the bulgur and twice its volume of water. The amount needed per person is 80 g. Cook over low heat. Count 8 minutes of cooking time, so that the water is absorbed by the grains of bulgur. Wash bulgur and prep vegetables. Place the bulgur in a strainer and rinse well under cold running water until the water runs clear. Peel the onion, finely chop it and set aside. Finely chop the green pepper and set aside. Grate the tomatoes using the largest shredding holes of a box grater. Cook the vegetables.
To use, add the same amount of raw or toasted shelled hemp seeds as what your recipe indicates for bulgur wheat. Best for soups, stews, stir-fries, tabbouleh and grain salads, and baked goods. 4. Millet. Millet is another of my favorite bulgur wheat substitutes when making cold, hot, and warm dishes.
Place the bulgur wheat in a bowl. Add the salt and olive oil. Pour over the boiling water. If you are making a salad, cover with cling film and allow to sit for 30 minutes. If you are serving warm, cover with foil and transfer to a 100ºC or 212ºF oven for 20 minutes. Uncover the bulgur wheat and fluff with a fork.
Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the bulgur and season with salt. Mix gently. Now add the the lime juice and olive oil and mix again. For best results, cover the tabouli and refrigerate for 30 minutes. Transfer to a serving platter.
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how to cook fine bulgur