Oops! 'Ya caught me!

Try frying it in olive oil until it smells nutty if you're making a pilaf type thing.

In the "olden days", I would put it into things like zucchini, lemon, mint and chicken soup as a thickener, or do a pilaf with cumin seeds, chilies and garlic. The proportion of 2 cups water to 2 cups bulgar is way off though. I always found it better with 1 1/4 cups water to a cup of bulgar. Better texture.

You could make kibbeh? I just love the raw lamb kibbeh eaten with radishes. Sigh...

Karen