Most recipes usually call for medium-grind grains. A medium grind Bulgar is good for salads, baked goods, pilafs or stuffing. Also used for breakfast cereals.
Rinse and stir 2 cups boiling water into 1 cup Bulgar and let stand 15- 20 minutes, drain excess water. Fluff with fork before serving.
1 cup raw = 3-1/2 to 4 cups cooked
I purchased the bulgar for my tabouli salad. In years past I was unable to find the right grade. The bulgar I purchased was the perfect ingredient for the salad.