Plain Bulgar Wheat

Categories: Spleen Qi Vacuity


Use it as a tasty substitute for rice or other grains you would use.
This means that you can either plain cook it, or preferably prepare
it in pilav-like fashion.
To do this:

Cut an onion in small pieces, then slowly fry it in a ample oil.
(Maybe add some fine-cut cloves of garlic as well)
Then add the bulgur and continue frying, stirring occasionally for
another 5-8 minutes, until all the bulgur is covered with a little oil.

Then add salt (*) and just as much water until your pan contains 1cm more water
than bulgur. Allow to cook, stir well, then turn gas low and allow for all
the water to evaporate (keep the lid on your pan).

My original turkish recipe asks for addition of extra butter or oil, when
all is done and an extra 5 minutes of simmering, but I usually skip this

(*) Of course instead of adding mere salt, you can add any kind of seasoning
at this point in the recipe. (5-flower powder, curry powder and such)