Date: Fri, 25 Mar 94 13:09:26 PST From: Jane Colman (jane@netcom.com) Bulgar As a grain dish, I dry-saute it in a cast-iron skillet for a few minutes until most of the grains are browned but not burned, add two parts stock or water and simmer until the liquid is absorbed. Sometimes also saute with onions and/or garlic. I'm not sure whether or not it should be covered, but I usually don't. kwvegan vegan