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Do not clean or rinse bulgur before cooking. When cooking, avoid lifting the lid; bulgur requires no stirring. Bulgur must be soaked or prepared to be edible To soak, include hot liquid to bulgur, stir and let stand, covered, 30 minutes or overnight (refrigerated).

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Preparation. Do not wash or rinse bulgur before cooking. When cooking, avoid lifting the lid; bulgur needs no stirring. Bulgur must be soaked or cooked to be edible. Use twice the amount of liquid as bulgur. To soak, add hot liquid to bulgur, stir and let stand, covered, 30 minutes or overnight (refrigerated).

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Combine water and bulgur in a pot and bring to a boil. When it is boiling, stir well, then cover the pot and reduce to simmer. Allow the bulgur to simmer for about 12 minutes, or until it is nice and tender. Drain excess liquid. You can fluff the bulgur with a fork or proceed to other recipes and uses.

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Drain through a fine-mesh strainer. Return the bulgur to the saucepan and repeat adding water, swishing, and draining. Place the bulgur, 1 1/2 cups water, 1 teaspoon kosher salt, and 1 tablespoon olive oil if desired in the same saucepan and stir to combine. Bring to a simmer over medium-high heat. Cover the saucepan.

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Step 1: Simmer the bulgur. In a small saucepan, bring 2 cups of water to a boil. Add 1 cup of bulgur, stir briefly and cover. Reduce the heat to a simmer and cook until tender, checking after.

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Smell: If bulgur wheat smells sour, stale, or moldy, then toss it - it's not worth ruining your dish or getting an upset stomach! Pests or mold: This should go without saying, but please don't use bulgur wheat if there are any indicators of pests or mold (which aren't likely if you store it properly!). FAQs:

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Rinse 1 cup of bulgur and drain well. Cook the coarse bulgur wheat. Bring 1 ½ cups of low-sodium broth (or water) to a boil in a medium saucepan. Stir in the drained coarse grind bulgur and 1 tablespoon olive oil (optional). Season with a big pinch of kosher salt. Once the liquid bubbles again, lower the heat.

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About the Containers. Heat, air and moisture are the enemies of whole grains. All whole grains should be stored in airtight containers with tight-ﬁtting lids or closures. The type of container is a matter of preference. Glass, plastic, and aluminum canisters or zip-top plastic bags can all be successfully used, as long as they are airtight.

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15. Cook some of each. The one that's done in 20 mins or so is bulgur. [I tend towards 1:1.6 bulgur:water, 15 mins simmer, 15 mins rest.] The one that eventually needs more water adding & takes at least another half hour is cracked wheat..then label them ;)) Alternatively, the heat-free method.

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Generally, uncooked bulgur lasts longer than cooked bulgur. Here's a quick breakdown of the average shelf life of bulgur: - Uncooked bulgur in an airtight container: up to 1 year in a pantry, up to 2 years in a freezer. - Cooked bulgur in an airtight container: up to 5-7 days in a fridge, up to 6 months in a freezer.

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Kelli Foster. Q: I recently pulled out a bag of bulgur that had been tied up and stored in a jar, where I keep my other opened bags of grains. I know it's been there for some time, and when I opened it, I noticed some stringy, cobweb-type things hanging in there. This has happened to me before with lentils I left in the cupboard for a few months.

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An off odor or unusual smell is a clear indicator that bulgur has gone bad. Preventing Spoilage. Maintain bulgur's shelf life by storing it in a cool, dry, and dark place. To minimize the risk of spoilage, store bulgur in an airtight container to protect it from moisture and pests.. How long does bulgur last? Bulgur, when stored properly in.

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Combine 1 cup (182 grams) of bulgur wheat with 2 cups (475 mL) of water in a microwave-safe bowl. Microwave the bulgur and liquid together for about 3 minutes. Remove from the microwave and let.

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Does bulgur go bad? Properly stored, uncooked bulgur will generally stay at best quality for about 18 to 24 months at normal room temperature.. The best way is to smell and look at the bulgur: if the bulgur develops an off odor, flavor or appearance, or if mold or insects appear, it should be discarded.

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Bring water to a boil and add bulgur, then cook for 15 to 20 minutes, until tender. Drain excess liquid. How to cook bulgur by soaking: Combine 1 part bulgur and 2 parts boiling water. Stir and let sit for an hour. Drain excess liquid.

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Let it sit for about 15 minutes; then drain excess water and fluff with a fork. If you do want to cook a coarser grind, follow these steps: Combine one part medium or course grind bulgur wheat to three parts water. Bring it to a boil, and then let it boil for about seven minutes, stirring occasionally.