Bulgar wheat

[magpieC]

I've previously followed a Nigel Slater recipe which includes bulgar wheat and it's been grainy - a bit like couscous. Today I tried following the instructions on the packet (Tesco) which seen to be more water and it's come out rather sloppy - like a grainy semolina.

What is it supposed to be like and what can I do with a pan full of this "pap" like version which won't work for my lunch plans today?

[Redpriestandmozart]

I use it to make tabouli, I rinse it in water a couple of times, place it in a small jug with water about 1 cm more than the bulgar and leave it for about an hour. When it is time to mix it through the salad all the water is absorbed and I feel it's just the right consistency. I don't know if this is the Slater method you have tried but I thinkl this is how it is supposed to be prepared.

[magpieC]

Yes that's similar - as per NS I use a shorter time but leave it to stand. The instructions added loads more water and then simmered it to absorb all the water before leaving it to stand.

[AwkwardSquad]

When I make tabouli, I soak the bulgar then squeeze as much of the water out as I can, using an old clean tea towel. No sloppiness that way.