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Bulgar Wheat

Ingredients

• 1 cup medium-grain bulgur
• 1¾ cups water or diluted broth
• Pinch of salt

Directions

1. Combine 1 cup of medium-grain bulgur and 1 3/4 cups of diluted broth in a saucepan with a generous pinch of salt.
2. Bring to a simmer and then cover, lower the heat, and continue to simmer gently for about 10 minutes.
3. Turn off the heat and let it sit for another 10 minutes. All of the liquid should be absorbed, and the grains should be tender. If the grains need a few more minutes of cooking time, replace the lid and let it sit a bit longer. Conversely, if the grains are as tender as you want them — this is a matter of personal preference — and there is still liquid left in the pot, drain the grains in a colander.
4. If you are using it in a warm preparation, fluff it with a fork and continue with the recipe, or to cool it, spread it out on a rimmed baking sheet until it gets to room temperature. If you are using it at another time, you can then transfer the cooled grains to a container and store it in the fridge for up to 5 days.