Grain info and cooking chart 4

Yield: 1 info

Measure Ingredient
\N \N Forms of Bulgur
\N \N and #4 Whole
\N \N boiling water boiling water boiling water
\N \N The Versatile Grain
\N \N and the
\N \N Elegant Bean
\N \N by Sheryl and Mel London
\N \N ISBN 0-671-76106-4

#1 Fine Granulations: Usually used for making various kibbe recipes.

Can also be used unsoaked and then baked or fried.

#2 Medium Granulations: A good all-purpose granulation usually used for cold salads such as tabbouleh and for stuffing.

#3 Coarse Granulations: Used for pilafs and for salads and soups. Has a chewier texture than the others and retains its shape well. Can be toasted while dry and the liquid poured over it afterwards.

#4 Whole Bulgur: Similar in texture to Coarse #3 can be used interchangeably. Whole bulgur is uncracked.

For all granulations:

Cooking Method: Pour boiling water over grain and steep. Do not cook.

After required standing time, line a colander with a man's handkerchief. Gather up the ends and twist to squeeze out excess water. Place in a bowl and fluff with a fork, then season with salt.

Cooking and Standing Time: Fork-fluff after standing.

Comments: To prepare only 1 C. of presoaked grain, use ⅓ C. dry grain and steep in boiling water for the required amount of time for the selected granulation. Type of Grain: Bulgur 1 C. dry #1 Fine #2 Medium #3 Coarse Amount of Liquid: 2½ C. 2 ½ C. 3 C.

:Cooking and Let stand Let stand Let stand Standing Time: 15 minutes. 30 minutes. 60 minutes.

Approx Yield: 3 C. 3 C. 3 C.

Note: if you purchase the darker-colored bulgur (which is usually cracked wheat), make sure it is precooked like the more golden-colored bulgur. Cracked wheat requires cooking, not steeping.

Submitted By DIANE LAZARUS On 03-16-95

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