Since it’s already been cooked, simply soaking the burghul in water until it is tender and giving it a quick rinse is all that’s needed. Simply stir soaked burghul through chopped parsley, mint, tomato, and onion for a traditional tabbouleh, or add to other salads for a subtle nutty flavour and tender bite. For example, this delicious salad Add the leeks and cook stirring frequently for about 2 to 4 minutes or until the leeks start to soften. Add the carrots, celery, and bulgur and cook stirring occasionally for about 4 minutes until the vegetables start to soften. Add the diced tomatoes, vegetable broth, water, and beans. Bring to a boil and reduce heat. 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. Tabbouleh (a.k.a. tabouli or taboulah) is a Middle Eastern, Levantine vegan salad made with finely chopped parsley, mint, bulgur, onions and tomatoes. Mostly 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. . Chop the tomatoes and the cucumber into tiny cubes and transfer them to the bowl with the bulgur. Transfer the parsley and the mint to the bowl of your food processor and pulse until very finely chopped. Transfer to the salad bowl. Add the spices, the salt and pepper, the lemon juice and the olive oil. To make 3½ cups cooked bulgur, add to rice cooker : 1 cup raw bulgur. 1 cup water. ¼ teaspoon salt. To make 3½ cups cooked millet, add to rice cooker : 1 cup raw millet. 1½ cups water. ¼ teaspoon salt. To make 3 cups cooked quinoa, add to rice cooker : Boil 2 cups of water. In a medium bowl or sealable container, place the bulgur wheat and 2 cups boiling water. Cover and allow to sit until tender: about 7 minutes for fine-grind and 15 minutes for medium-grind bulgur. Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool. Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad. Instructions. Bring the water to a boil in a small saucepan over medium-high heat. Rinse the bulgur and stir the bulgur into the water. Cover with a lid, reduce the heat to medium-low, and simmer for 12-15 minutes (Medium-grind, 12 minutes/Coarse-grind, 15 minutes/Extra Coarse-grind 15-20 minutes).

how to cook fine bulgur