Bulgur is a staple of Middle Eastern cooking. You'll find it in many recipes, such as: Tabbouleh, Dolma's, Kufteh, and Pilaf.
Bulgur is a parboiled whole grain. Parboil simply means, it has been cooked briefly, in boiling water. Since it is parboiled, the cooking time is reduced. It will cook in the same amount of time, that it would take to make white rice.
When purchasing, keep in mind that it comes in four grinds: Grinds 1 and 2 are fine, and are used in: baked goods, salads, and stuffings.Grinds 3 and 4 are coarse, and are used in: pilaf, soup, or salads.
I am cooking Bulgur Pilaf, to use for a stir fry.
Before you begin, make sure you are using a medium sized sauce pan with a tight fitting lid.
To check for doneness: Tilt the pot towards you. If there is no liquid pooling, it is done. If there is liquid, cover and continue cooking; checking every few minutes. 
BULGUR PILAF
INGREDIENTS:
1 Tablespoon cooking oil
1/2 Cup vermicelli, broken into 1” pieces
3 Cups water
1 1/2 Cups #4 coarse bulgur
4 Tablespoons butter
5 Tones Chicken Bouillon Cubes, crushed
DIRECTIONS:
Use a deep skillet, or medium sized sauce pan, with a lid. Heat cooking oil, over medium high heat. Brown vermicelli, stirring continually. Bring water to a boil, in a medium sized sauce pan. Add bulgur and butter, to vermicelli. Lightly toast bulgur. Stir in crushed bouillon. Slowly, pour boiling water into bulgur. Bring back to a boil. Stir. Put lid on pan. Reduce heat to low. Let simmer 20 minutes. To check for doneness: there will be steam holes in the bulgur. Tilt the pan. There should be no liquids pooling. If unsure, taste. Return lid to pan. Turn off heat. Let bulgur pilaf rest for 5 minutes. Fluff with spoon. Makes 2 Pounds 11 Ounces.
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