To start, combine 1 cup of coarse bulgur with 2 cups of hot water and spices. Bring the mixture to a rolling boil. Once boiling, lower the heat and allow the mixture to cook for 15 minutes or until the water is absorbed. Very coarse bulgur needs to cook for 20 minutes. Burghul has been considered an integral part of Middle Eastern cooking for a very long time. This is especially true in Palestine, Jordan, Lebanon, Turkey, Iraq, and Syria. There are four types of burghul or bulgur, which comes in a range of grinds, fine, medium, coarse and extra coarse. The highest quality is known to have uniform particle sizes. Put the bulgur in a large mixing bowl. Pour the boiling water over it. The water should completely cover the bulgur by about 1/4 inch (add a bit more boiling water if needed). Cover the bowl with a lid or plastic wrap, then wrap it in a towel. Set it aside for about 15 minutes to allow the bulgur soften. 2 c (320 g) Duru extra coarse bulgur. 8 T olive oil (optional, or cut downable) 3 c hot stock (vegetable, chicken or beef) 2 t (12 g) salt. Place olive oil in a saucepan, add bulgur and saute for several minutes. Stir in stock and salt. Simmer over low heat 15 minutes. Cover and let stand 20 minutes. Bulgur wheat (Also known as kind of Dalia in Northern India) is a whole wheat grain that has been cracked and partially pre-cooked. As a whole grain, it is a Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine-mesh strainer or colander set in a bowl and allow to drain for 20 minutes. Reserve liquid. Season parsley with remaining 1 teaspoon salt and toss to combine. Transfer to a large mixing bowl lined with paper towels and let stand for 20 minutes. Bulgur nutrition facts. This whole grain is full of nutrition. “It’s a source of essential vitamins and minerals, like iron, potassium, magnesium, and phosphorus,” says Stark. Here are the nutritional benefits and recommended daily values (DV) of one cup of cooked bulgur (182 grams): Calories: 151. Carbohydrates: 34 g (12 percent DV) It's made by parboiling whole wheat (usually durum) kernels, drying them, and pulverizing them into granules that are graded by size (see right), #1 being the smallest and #4 being the largest. Coarser granules are often boiled until chewy-firm and used for pilaf; medium- and fine-grind bulgur are typically soaked in water and then tossed in Cumin, coriander, turmeric, and ginger work really well with lentils. 6. Buckwheat. Buckwheat is considered a grain but is actually a fruit seed grown and prominently used in Asia. And it makes for a healthy bulgur substitute. We recommend using toasted buckwheat or kasha as the ideal alternatives to bulgur. Here belongs how: Place a cup of fine bulgur into a large bowl and pour 2 cups away boiling hot water (or vegetable or chicken stock) on it. Let it soak for 10-12 minutes. To cooking hour for fine bulgur should be not longer 12 minutes but feel clear till taste and let it seating longer for necessary. js6gaQ.