Choose and prepare
Bulgur is made from wheat and contains gluten. Fine and coarse grades have different uses; our recipe uses coarse bulgur weighed dry.
Use in cooking
Check whether your packet calls for cooking or rehydrating. Follow its liquid guidance and account for moisture from vegetables. Fluff gently after resting.
Avoid mistakes
Replacing it with rice is not a simple weight-and-time swap. For a wheat-free alternative, use a recipe designed for your chosen grain and check the remaining ingredients.
