Bulgur is a form of wheat that originated in the Middle East and has a number of spelling variations: bulghur, bulgar, and burgul being the most common. Regardless of how you spell it, bulgur refers to whole wheat berries that have been steamed whole, then cracked and dried. In other words, it's been partially cooked and dried, which makes it one of the quickest cooking and most convenient whole grains. Bulgur is generally classified by the coarseness of the grind, and it comes in fine-, medium- and coarse-grind. The most common and most versatile is the medium-grind. Fine and medium bulgur are best for tabouli and salads. Coarse grind is best simmered and served as you would rice or used in stuffings. (Note: Bulgur is often confused with cracked wheat -- a form of wheat that has been cracked but NOT partially cooked, meaning it takes longer to cook.)
Fine and medium bulgur are most often prepared just by soaking in boiling water (step 1 below). Coarse bulgur is best prepared by simmering (step 2 below). If can also be prepared as you would rice pilaf. If the size of the bulgur is unmarked, it is likely fine or medium.
Makes about 3 cups