Middle Eastern markets have a system for numbering bulgur according to the milling process. The coarsest is usually marked No. 4. Other markets call this rough bulgur ''coarse."
|1||teaspoon canola oil|
|1||cup No. 4 or coarse bulgur|
|1 1/4||cups chicken or vegetable broth|
2. Pour in the broth (watch out for sputtering oil) and the salt. Bring to a boil, stirring.
3. Lower the heat, cover the pan, and simmer the bulgur for 20 minutes, without stirring, or until the liquid is completely absorbed and the grain is tender but chewy. Fluff with a fork before serving.
Sheryl Julian & Julie Riven