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How to Cook Bulgur Wheat Recipe

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This recipe provides simple and effective methods to cook bulgur wheat, both medium/coarse and fine varieties. Bulgur wheat is a nutritious whole grain that cooks quickly and can be served as a base for salads, side dishes, or incorporated into various recipes like tabouli.

Ingredients

For Medium or Coarse Bulgur Wheat

  • 1 cup bulgur wheat (medium-coarse or coarse)
  • 1 ½ cups low-sodium broth or water
  • 1 tablespoon olive oil (optional)
  • Kosher salt, to taste
  • Parsley for garnish

For Fine Bulgur Wheat

  • 1 cup fine bulgur wheat
  • 2 cups hot water or broth
  • Kosher salt, to taste

Instructions

  1. Rinse Bulgur: For medium or coarse bulgur, start by rinsing 1 cup of bulgur wheat under cold water and draining well to remove any impurities.
  2. Boil Liquid: In a medium saucepan, bring 1 ½ cups of low-sodium broth or water to a boil.
  3. Add Bulgur and Olive Oil: Stir in the drained bulgur wheat and olive oil (if using). Season with a generous pinch of kosher salt.
  4. Simmer: Let the liquid come back to a gentle boil, then reduce the heat to low. Cover the saucepan and simmer for about 12 minutes, or until the bulgur is tender and has absorbed all the liquid.
  5. Rest Covered: Remove the pan from heat and keep it covered. Let it stand undisturbed for 10 minutes to allow the bulgur to finish absorbing moisture and to fluff up.
  6. Fluff and Garnish: Using a fork, fluff the bulgur wheat gently. Garnish with chopped parsley before serving.
  7. Prepare Fine Bulgur: For fine bulgur, place 1 cup of dry fine bulgur in a large bowl. Pour 2 cups of hot water or broth over it.
  8. Soak: Let the bulgur soak for 10 to 12 minutes until it absorbs the liquid and softens.
  9. Fluff and Serve: Fluff the soaked bulgur with a fork. It is now ready to be served or incorporated into dishes like tabouli.

Notes

  • Use low-sodium broth or plain water to control salt levels according to your taste or dietary needs.
  • Olive oil adds flavor and helps the grains stay separate but can be omitted for a lighter dish.
  • Fine bulgur requires no cooking, just soaking in hot water, making it a quick alternative.
  • Allowing the bulgur to rest covered after cooking helps it achieve perfect texture.
  • Adjust salt after cooking to taste.
  • Garnish options can include lemon zest or mint in addition to parsley.

Find it online: https://miracooking.com/how-to-cook-bulgur-wheat-recipe/