Dry-roasting the bulgur in a sauté pan deepens its flavor before a single rolling-boil minute in salted water; the pot then steams off the heat, covered, for forty-five minutes.
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Dry bulgur in small sauté pan.
Bring water and salt to in small saucepot, add bulgur, cover and bring back to a rolling for 1 minute .
Remove pot from heat. Let , covered, 45 minutes .
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