| It sounds like you are ready to go ;-)! Bulgur - you'll find several different methods/recipes. I like to use hard red wheat for bulgur, but I've also made it out of white wheat and other grains (spelt, triticale, etc.) - your choice. I've read where you are supposed to use soft grain, another source says to use durum - so I make it out of whatever I feel like. As simple as that! It's essentially cooked wheat kernels, oven-dried, then cracked/coarse-ground. #1 -
(source: Utah State University) I've found this recipe repeated in several books. 1. Wash wheat in cool water and discard water.
2. Cover the wheat with a generous amount of water (2-3-times the amount of wheat) and steam until water is absorbed and wheat is tender. This usually takes from 35-40 minutes.
3. Spread the cooked wheat thinly on cookie sheets or shallow pan and place in a warm oven to dry (200°F). Wheat must be very dry so that it will crack easily.
4. When wheat is thoroughly dry, remove the chaff by rubbing kernels between the hands. A little moisture added either to the hands or to the surface of the wheat will assist in the removal of the chaff. [Grainlady note: the wheat I use doesn't have any chaff on it, so skip this step.]
5. (Optional). Crack wheat in mill or grinder (moderately fine) on coarsest setting. A blender may also be used for this purpose. [Grainlady note: don't mill it in the Nutrimill, it will be too fine for bulgur.] #2 -
(source: The Amazing Wheat Book - by LeArta Moulton) method 1:
Wash the whole-kernel wheat in cool water, then discard water. Place wheat in medium saucepan and enough water to cover wheat (about 2 inches). Bring to boil. Turn heat off, let rest 1-2 hours. Add more water if needed and bring to boil again, then let rest another 1-2 hours. Drain (use water for plants, soups or other cooking) and dry out in 200°F oven until very dry. It can also be dried in dehydrator or in the sun on trays. Method 2:
Steam the washed wheat kernels in double the amount of water until the liquid is absorbed and the wheat is tender (about 1 hr. or less). Spread thinly on cookie sheet or shallow pan and place in oven at 200°F until it is dry enough to crack easily. Crack the dried wheat in a mill or grinder to moderately fine, or use whole. Store in airtight container on shelf. To reconstitute:
Boil 1 c. bulgur to 2 c. water for 5-10 minutes or soak overnight. It will double in volume. #3 (source: ?) Method #1: Bring to a boil - one part rinsed wheat berries plus 2 parts water. Simmer the berries until they are tender (about 1 hour). Spread wheat berries on a cookie sheet and bake in a 225°F. oven, stirring occasionally, until dry (about one hour). Grind in a blender, or Roller Flaker Mill, or crush with a rolling pin, to the consistency of cracked wheat. Be sure to sift out the smallest flour-like bits. If you don't, they tend to form a "paste" in dishes you prepare calling for bulgur. Method #2: Sprout 3 cups (soft) wheat (using any sprouting method you like). Rinse 2-3 times a day. They will be ready in 3-4 days, when the tiny sprout is a maximum length of 1/4 inch. Drain the sprouts well, spread on a cookie sheet and set in a warm oven or dehydrator, no more than 150°F. Dry over night or until the berries are well dried. Grind coarsely in grain grinder. Store the bulgur in an airtight container in your refrigerator. -Grainlady | 
