Combine 1 cup of medium grain bulgur and 1 3/4 cups of diluted broth in a sauce pan with a generous pinch of salt (you can use half canned or boxed broth, and half water, or just use a smaller amount of a stock paste like Better Than Bouillon in water, about half of what the label suggests).
Bring to a simmer and then cover, lower the heat and continue to gently simmer for about 10 minutes.
Turn off the heat and let it sit for another 10 minutes. All of the liquid should be absorbed and the grains should be tender. If the grains need a few more minutes of cooking time, just replace the lid and lit it sit a bit longer. Conversely if the grains are as tender as you want them—this is a matter of personal preference—and there is still liquid left in the pot, drain the grains in a colander.
If you are using it in a warm preparation, fluff with a fork continue with the recipe, or to cool it spread it out on a rimmed baking sheet until it gets to room temperature. If you are using it at another time, you can then transfer the cooled grains to a container and store it in the fridge for up to 5 days.