Coarse Bulgur is a hulled wheat berries that are parboiled, dried, ground and sifted to coarse grain. When soaked, it has earthy, nutty flavor
and tender, fluffy texture.
It is slightly coarser than medium grind and is used to make Bulgur pilaf, mujaddara, soups, stews, salad, Turkish köfte (meatballs) or stuffing.
Rinse and stir 2 cups boiling water into 1 cup Bulgar and let stand 20-25 minutes, drain excess water. Fluff with fork before serving.
1 cup raw = 3-1/2 to 4 cups cooked