Bulgar wheat is still a very nutritious option when it comes to whole grains, but it seems to be a highly misunderstood ingredient . . . I think mainly because the different packaging in which it comes sends cooks in different directions. The only thing most companies agree on is that the ratio is 1 part grain to two parts liquid, and that's where I disagree, because it gives you an overcooked pile of mush. I find it works much better with 1 part grain to 1-1.5 parts liquid; resulting in a fluffier grain with complexity of texture and flavor. It's easy and fast.
1 medium shallot, chopped finely (or 2 tbsps of onion)
1 cup of bulgar
1 1/2 cup of liquid (water or stock with maybe a little wine)
1. Over medium heat, sweat the shallots in a little oil or butter until translucent. about 4 min. (sweat means they shouldn't take on any color)
2. Add the bulgar wheat and toast it in the pan. Stirring every minute or so for about 5-8 minutes until. It should look like this, note some darker brown specks, that's what you're going for.
3. Pour in the liquid, and bring it to a boil. Simmer for two minutes, then kill the heat and cover it. Wait ten minutes and it's ready to go.
For more salady applications spread it out on a cookie sheet to cool.
Here's the finished product-
I just folded in some sauteed veggies, very good stuff.