Because grains are dried (like beans and legumes), they must be rehydrated during the cooking process. They’ll absorb the liquid in which they’re cooked, swelling and gaining volume. The amount of time it takes to cook grains and the amount of liquid are very dependent upon a number of factors: A larger grain takes longer [...]
Bulgur’s greatest claim to fame is it being the major component in Tabbouleh Salad. But to stop there is to be missing a world of interesting dishes. Bulgur is crushed whole wheat that has been precooked and then dried. This makes it quicker and easier to cook with. Don’t confuse bulgur with cracked wheat, which [...]
