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Thread: Bulgur Issues

  1. Default Bulgur Issues

    Like many of you, I've joined the bulgur bandwagon and absolutely love it. However, I always think I'm doing something wrong because when i cook it, the water never fully absorbs and I end up draing it off the top. I've tried two different kinds/brands of bulgur...and followed people's instructions on here. But always end up with it being very liquidy. Am I doing something wrong?

  2. #2

    Default Re: Bulgur Issues

    1 part grain, 2 parts water. I never have water left behind that needs drained off.

    How are you making yours?

  3. #3
    Join Date
    Oct 2001
    central NY state

    Default Re: Bulgur Issues

    I use 2 c. bulgur, 3-1/2 c. water. I got the proportions from an old Joy of Cooking. Add bulgur to boiling water, turn off heat, cover (once the boiling subsides enough), let sit 15 min. DO NOT STIR.

    If you have liquid left over, drain it off. No big deal. I think some people who use their microwaves have that happen.

    Original SW 175 (1996)
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  4. Default Re: Bulgur Issues

    Ahhh...I've got too much water.

    I saw a post that someone left saying she does 1 part bulgur to 4 parts water. It seemed like a lot so I did drop it to 1 part bulgur to 3 parts water which was much better but still had liquid.

    I can't wait to try it again. Thank you!

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