I am fond of bulgur wheat and often cook it with lots of veggies and season it with fresh herbs. What turns me off is the stickiness. It turns out to be too sticky when completely cooked. I want to cook bulgur wheat but at the same time keep it moist and dry. Someone please guide.
When you refer to cooking Bulgur wheat, do you boil it in a pot of water? Admittedly the only thing I have ever done with Bulgur wheat was Tabbouleh, where you just reconstitute the dry Bulgur wheat by pouring boiling water on it and letting it soak that way until it softens and fluffs up real nice & golden with every grain separate from the others. I.e. not sticky or gluey.
One time, on bad advice, I bought "cracked wheat" which is, I gather now from Wikipedia, not the same, even though some people think the two are identical. On that occasion, my "Bulgur" wheat did soften but was grayish in color and the individual grains stuck together kind of like oatmeal.
Wikipedia says that Bulgur wheat has been parboiled already, so you wouldn't need to boil it a lot to cook it, but merely re-hydrate with just the right amount of boiling water. So ... if possibly you are using "cracked wheat" like I did, maybe this info can help with the stickiness problem.