For the simmer method, combine the bulgur and salt in a saucepan. Then stir in the boiling water. Bring to a simmer, cover, and cook over low heat until the bulgur is tender and all of the water has been absorbed, about 15 minutes.

For the soaking method, combine the bulgur and salt in a bowl. Then stir in the boiling water. Cover and let stand about 25 minutes, or until the bulgur is tender. Drain off any excess water.

Stored in a covered container in the refrigerator, leftover Bulgur will keep for up to 3 days.

PER SERVING: 80 calories; 0.3 g fat; 0.1 g saturated fat; 3.5% calories from fat; 0 mg cholesterol; 2.9 g protein; 17.7 g carbohydrate; 0.2 g sugar; 4.3 g fiber; 202 mg sodium; 10 mg calcium; 0.6 mg iron; 0 mg vitamin C; 1 mcg beta-carotene; 0 mg vitamin E