Soaking Method

1. Measure your dry bulgar into a heatproof bowl. Every cup of dry wheat swells to 3 cups once prepared, so use a large bowl. Add a pinch of salt to the bowl, if you wish.

2. Boil a pot or kettle of water. Measure 2 cups of boiling water for every cup of bulgar, and pout it into the bowl. Cover the bowl with a plate or with a sheet of plastic film wrap.

3. Soak fine bulgar for 7 to 8 minutes, then drain any remaining water. Medium bulgar requires twice the soaking time, or about 15 minutes. Let the grain stand for at least 5 more minutes to absorb any residual moisture, then fluff it and either serve it immediately or cool it for use in salads or other dishes.

Saucepan Method

1. Bring a saucepan of water to a boil. You'll need about 2 parts water to 1 of medium bulgar, or 2 1/4 to 2 1/2 parts water to 1 of coarse or extra-coarse bulgar. These measures are approximate, because the size of the bulgar will vary somewhat between brands.

2. Add your bulgar to the boiling water, and a pinch of salt if you wish. Stir the bulgar to keep it from forming lumps, then cover the pot and reduce the heat to a moderate simmer.

3. Cook medium bulgar for about 10 minutes, coarse for approximately 20 minutes, and extra-coarse for roughly 25 minutes. Drain any excess water, then let the grain stand for about 5 minutes to absorb any remaining moisture.

4. Uncover the bulgar and fluff it with a fork, then either serve it hot or cool and refrigerate it for later use.

Pilaf Method

1. Heat a small quantity of butter or oil in a wide, shallow saucepan or deep skillet. Add chopped onions, garlic, celery or other aromatic ingredients as desired and stir them until they're translucent and fragrant.

2. Add medium, coarse or extra-coarse bulgar -- coarser is better -- and stir until it's coated with the fragrant cooking fat. Add 2 parts hot water or broth to the pan for every part of bulgar, then stir it thoroughly and cover.

3. Simmer the pilaf for 8 to 10 minutes if you've used medium bulgar, and 15 to 18 minutes if you've used coarse or extra-coarse. Open the lid and stir the pilaf, adding diced cooked vegetables, meats, poultry, seafood or fresh herbs if desired.

4. Cook the pilaf without the lid for a few more minutes, until the grain is tender but still slightly chewy. Add extra water or broth a few tablespoons at a time, if necessary, to keep it from drying out.

5. Serve the pilaf hot as a side dish.