The Bulgar Bugle

Bulgar wheat has a naturally bland taste. Cook it in a flavored liquid!

The basic rule of thumb for regular grind bulgar from the Prairie Rose Kitchen (or for bulgar you make in your home) is one part bulgar to two parts liquid.

To make bulgar with a porridge-like consistency, use 3 parts water to 1 part bulgar.

I saute the bulgar in a bit of olive oil until it starts to darken just a little.  Then I add the hot liquid, and bake it in the oven for about 45 minutes at 350 degrees.  This makes an unflavored bulgar, which I never make, however.  I always use a highly flavored liquid (I’ve used orange juice, beef stock, chicken stock, vegetable stock.  I have added left-over gravy and sauces and soups.  I often saute aromatic veggies like onions, carrots, and celery with the bulgar.