Mandi, what I usually do is treat bulgur, kashi, etc. the same as rolled oats. They don't provide structure, but can be an add-in. You need to increase the liquid when using them; but more than that, I'd just be giving you info. that was too generalized, as each grain, depending on how it's cut (or not), and whether it's cooked (or not), will require different amounts of liquid. Experiment - you'll soon figure it out, just like I did! :) PJH

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