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Boil the water (we use our electric tea kettle).
In a heatproof bowl, add the bulgur wheat and stir in the kosher salt and boiling water. (Optional: Spice it up by stirring in 1/2 teaspoon garlic powder, 1 teaspoon dried oregano.)
Cover and allow to sit until tender: about 7 minutes for fine-grind and 15 minutes for medium-grind bulgur.