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Big Batch of Bulgur

Makes 7 cups

• 3 cups medium bulgur (see note)
• 6 cups cold water

Place the bulgur and water in a 41/2-quart or larger soup pot or Dutch oven. Cover and place the pot over high heat. Bring to a rolling boil. Turn off the heat and let the pot stand, covered, for 10 to 15 minutes, or until bulgur absorbs almost all of the water.

Drain the bulgur, using a fine-mesh sieve, and rinse it well with cold water. Shake the bulgur to remove as much water as possible.

Divide into 2-or 3-cup portions, cover and refrigerate until ready to use. The bulgur will keep, covered in the refrigerator, for up to a week.

Note: Bulgur is a quick-cooking form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into various sizes. Medium-size works best for a variety of recipes. It is most often found in larger grocery stores' bulk-bin grains area. Packaged bulgur is also available in the rice and cereal aisles in some stores.

Start to finish: 25 minutes

Damage per 1-cup serving: 151 calories (2 percent from fat), trace amount fat (0 g saturated), 0 mg cholesterol, 6 g protein, 34 g carbohydrates, 8 g dietary fiber, 9 mg sodium.

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