Homemade Bulgur<\/p>\n
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1 C. Hard Red Wheat Berries, cleaned<\/p>\n
2 C. Water<\/p>\n
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Precooking the wheat and cracking it to create bulgur gives you a product that you can store that cooks up much faster than untreated whole or cracked wheat berries.<\/p>\n
Rinse wheat and discard water. Combine wheat with 2 C. water and bring to a boil. Simmer 1 hour. Drain off extra water to use in soups or gravies later. Spread wheat thinly on cookie sheet or shallow pan and place in 200 degree oven until very dry, about 2 hours. When it cracks easily, it is done. Grind coarsely in wheat mill and store. To cook, use 1 C. bulgur to 2 C. Water or other liquid, bring to a boil, then cover and reduce heat and summer 10-15 minutes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Homemade Bulgur 1 C. Hard Red Wheat Berries, cleaned 2 C. Water Precooking the wheat and cracking it to create bulgur gives you a product that you can store that cooks up much faster than untreated whole or cracked wheat berries. Rinse wheat and discard water. Combine wheat with 2 C. water and bring to a boil. Simmer 1 hour. Drain off extra water to use in soups or gravies later. Spread wheat thinly on cookie sheet or…<\/p>\n