Recipe: How to Soak Bulgur and Bulgur Pilaf (Marie Simmons)

HOW TO SOAK BULGUR

Bulgur is a boon for those of us who like the taste of whole grains but don't always have the time to cook them. Because it consists of whole wheat kernels that have been steamed, dried and crushed, it is, in a sense, precooked. It can be simmered in boiling water for 5 minutes or simply mixed with boiling water and left alone about 20 minutes or longer. I prefer the soaking method. Place the bulgur in a stainless or other heat-proof bowl, add boiling water and salt, cover the bowl with an inverted plate and let it stand until all the water is absorbed.

Equal parts bulgur and water is usually sufficient, but if the bulgur doesn't absorb all the water after 20 minutes or so, dump it into a strainer and press down with the back of a spoon to remove the excess. On the other hand, if the bulgur has absorbed the water but you think the texture is too hard and chewy, add about 1/2 cup more boiling water and give it 10 minutes additional soaking time.

Bulgur is available as coarse, medium and fine grinds. For salads and pilafs, the coarse or medium grind is best.

BULGUR PILAF

This pilaf is delicious as a side dish with grilled lamb, shrimp and even salmon.

Plump a handful of raisins in the same bowl as the soaking bulgur.

Meanwhile, brown a chopped onion in a couple of tablespoons of olive oil.

Add a handful of broken walnuts to the onions and toss the mixture into the softened bulgur.

Adapted from source: Marie Simmons to the Contra Costa Times, June 13, 2007