How to Cook Bulgur Wheat
User Reviews
5
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Prep Time
2 mins
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Cook Time
12 mins
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Resting Time
10 mins
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Servings
6 people
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Calories
1004 kcal
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Course
Side Dish
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Cuisine
Mediterranean
How to Cook Bulgur Wheat
Description
The How to Cook Bulgur Wheat recipe covers techniques for both medium/coarse and fine bulgur. Medium and coarse bulgur require rinsing first, then cooking covered in broth or water with salt and optional olive oil until fully absorbed and tender, followed by a resting period to further soften the grains. Fine bulgur is soaked in hot water without boiling, absorbing liquid over about 10 to 12 minutes to soften without heat, suitable for salads like tabouli.
Bulgur develops a slightly chewy yet tender texture and nutty flavor depending on coarseness. The cooking method for medium/coarse bulgur produces fluffy grains separate enough for pilafs or sides, while fine bulgur is softer and often used raw.
The guide also notes storage of dry bulgur in airtight containers away from moisture and heat, where it can last around two years, and cooked bulgur’s refrigerated life for up to four days or freezing for up to three months. Flavoring options during cooking include adding herbs or seasonings to the cooking water.
Ingredients
For medium or coarse bulgur
- 1 cup bulgur wheat medium-coarse or coarse
- 1 ½ cups broth or water
- 1 tablespoon olive oil optional
- kosher salt
- parsley for garnish
For fine bulgur
- 1 cup bulgur wheat fine
- 2 cups hot water or liquid
- kosher salt
Instructions
To cook medium or coarse bulgur
- Rinse 1 cup of bulgur and drain well.
- In a medium saucepan, bring 1 1/2 cups of low-sodium broth (or water) to a boil. Stir in the drained bulgur and olive oil (if using). Season with a big dash of kosher salt.
- Allow the liquid to bubble again, then turn the heat down. Cover and let simmer for about 12 minutes or until the bulgur is tender and has fully absorbed the liquid.
- Remove from the heat and let stand, covered, for another 10 minutes (leave it alone).
- Fluff with a fork and garnish with parsley before serving.
To cook fine bulgur
- Place 1 cup of dry fine bulgur grains in a large bowl. Pour 2 cups of hot water on top.
- Set it aside for 10 to 12 minutes to soak. Once the bulgur has soaked all the water, you can fluff it and serve it or use it in tabouli or otherwise.
Notes
- Store dry bulgur in airtight containers away from heat and moisture; it keeps about 2 years.
- Cooked bulgur can be refrigerated for up to 4 days or frozen for 3 months.
- You may season bulgur by adding aromatics or spices to the cooking liquid.
- Fine bulgur softens by soaking in hot water without cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 1004 kcal
% Daily Value*
| Calories | 100.4kcal | 5% |
| Carbohydrates | 17.7g | 6% |
| Protein | 2.9g | 6% |
| Fat | 2.6g | 4% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1.7g | 9% |
| Sodium | 7mg | 0% |
| Potassium | 95.7mg | 2% |
| Fiber | 4.3g | 17% |
| Sugar | 0.1g | 0% |
| Vitamin A | 2.1IU | 0% |
| Calcium | 10mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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