Bulghur Wheat

Place bulghur in medium-size bowl. Bring salt and water to a boil, then pour it over the bulghur and stir briefly. Let stand until grains are swollen, chewy and almost all the water is absorbed, about 30 minutes.

Transfer to a fine-meshed sieve or a colander lined with cheesecloth and let drain for 10 minutes. Store in a covered container in the refrigerator.

Prepare this cauldron-size batch of bulghur on the weekend and use it in various recipes throughout the week for casseroles, salads and soups.