On May 29, 2016 at 2:12 PM, Anna N said:I am trying out some new ingredients including some grains. Currently I am attempting to determine how to deal with bulgur. Another poster said he does not cook it but just soaks it and his way is upheld on various sites. But the company that produces my particular bulgur suggests that it be cooked for one and a half hours link. Various sites suggest pressure cooking it from 5 to 10 minutes. From "don't cook it,just soak it" to "cook it for one and a half hours" is a humungous spread. So I'm turning to the experts. Please.
Anna, depends on what you're doing with it. In most applications I just soak, but I make a dish of bulgur and cheese where the bulgur is cooked like you would rice and the cheese added near the end and then stirred to combine
