Recent content by bigbubbacain

Give the cold water a try. According to the recipe I follow, you soak the grain in cold water- anywhere from 30 minutes (eek!) to 2 hours. Keep time so you know when it reaches your desired tenderness. Then, drain through cheese cloth (I use a screen mesh collander lined with paper...

Thanks for responding! As for bulgur wheat, adding boiled water always makes the grains too fluffy and soft. I have friends from Lebanon who always joke that this is "white man's tabouli". (no offense intended) I was corrected by them that most Middle Eastern cultures consume the grains on the...

I really love brown rice and I'd like to figure out how to make tabouli out of it because I think it would be better for me than bulgur wheat. Normally, when I make tabouli, I parboil the bulgur wheat and then soak it in cold water for a few hours. I know things would be different for brown rice...