The Best Basic Bulgur Recipe

Bulgur is an amazing whole grain that isn’t used often enough. This basic bulgur recipe not only gives you delicious, perfectly cooked bulgur but it’s so easy to make, you won’t have an excuse not to eat it more often!

If you aren’t familiar with bulgur, it’s a whole grain that comes from dried, cracked wheat. With the right basic bulgur recipe, it has a nutty flavor with a slightly chewy texture.

If you ask me, this is a grain that doesn’t get enough attention. Bulgur may be small but it’s mighty. It’s nutritious and packed with fiber. And the best part is that it tastes great!

Bulgur is so versatile. Serve it as a side dish with a stew or vegetables or toss it into a salad. It can replace rice or quinoa in a lot of dishes.

It’s a great way to add nutrition and texture to almost any meal!

This post is about how to make the easiest basic bulgur recipe.

The Best Basic Bulgur Recipe

What kind of bulgur should I use?

Bulgur comes in various sizes. There is fine bulgur (the smallest grain), medium-coarse bulgur and coarse bulgur (the biggest grain).

Which bulgur size you use is based on preference. I personally like the medium-coarse and coarse bulgur (as shown in the picture above) as they are slightly bigger in size, giving them more texture and a better bite.

The smallest grain (fine bulgur) is used in salads like the Mediterranean tabouli.

Sometimes, you will find dried bulgur with vermicelli. This is a fun variation to the bulgur grain.

I use the bulgur with vermicelli in this recipe because that is what was available at my local market.

Note: Cooking instructions and the flavor profile are going to be the same for bulgur with or without vermicelli noodles.

What is the bulgur to water ratio?

The bulgar to water ratio is 1:2, regardless of the size of grain you choose. This allows the bulgur to completely cook all the way through.

How do you cook bulgur wheat?

There are two ways to cook bulgur wheat. One way is to soak it and the other way is to cook it by boiling and then steaming it.

The method that is used depends on the size of the bulgur. If you are using fine bulgur, then the soaking method works best here. All you do is put the bulgur and the boiling water (or stock) in a bowl and let it absorb the liquid as it “cooks” the bulgur. 

The cooking method of boiling and steaming are required for the medium-coarse and coarse grains. This method is the one that is covered in this post.

What do I need to make this basic bulgur recipe?

You will need just the basics for this recipe:

• Bulgur: Any size. In this recipe, I use medium-coarse bulgur.
• Salt: To bring out the flavor of the bulgur.
• Water or Chicken/Vegetable Stock: To cook the bulgur. Note: Omit the salt if you use stock instead of water.

How do I make this basic bulgur recipe?

First, measure how much bulgur you plan to use. Rinse the bulgur of any dirt or debris in a bowl or fine-mesh strainer.

I rinsed three times to get rid of the murkiness in the water, as shown below.

Put the bulgur, water and salt into a medium-sized pot.

Set the heat to high and bring it to a boil.

Once it boils, set the heat to medium-low/low, put the lid on and let it simmer for about 20-30 minutes until the water is absorbed.

Turn off the heat and let it steam in the pot with the lid on for 10 minutes. 

Remove the lid and fluff with a fork or spoon. Serve.

Bulgur can be served as a side dish to so many meals. Try it with:

• EASY BAKED LEMON CHICKEN
• RED LENTIL CURRY
• SAVORY BEEF AND PEPPERS DUTCH OVEN STEW
• ABSOLUTE BEST TORTELLINI SOUP WITH SPINACH

🖤 Let me know in the comments if you plan on making this or if you did. I love hearing from you!

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This post was about how to make the best basic bulgur recipe.

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5 from 1 vote

The Best Basic Bulgur Recipe

This basic bulgur recipe not only gives you delicious, perfectly cooked bulgur but it's so easy to make, you won't have an excuse not to eat it more often!

Course Side Dish

Cuisine Mediterranean, Middle-Eastern

Keyword basic bulgur recipe

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Rihana

Ingredients

• 1 cup bulgur medium-coarse or coarse
• ¼ teaspoon salt
• 2 cups water or chicken/vegetable stock omit salt if using stock instead of water

Instructions

• Rinse the bulgur of any dirt or debris in a bowl or fine-mesh strainer.
• Put the bulgur, water and salt into a medium-sized pot.

  Set the heat to high and bring it to a boil.
• Once it boils, set the heat to medium-low/low, put the lid on and let it simmer for about 20-30 minutes until the water is absorbed.
• Turn off the heat and let it steam in the pot with the lid on for 10 minutes. 
• Fluff with a fork or spoon and serve.
• Enjoy!

Notes

Bulgur Variations:

Bulgur comes in various sizes. There is fine bulgur (the smallest grain), medium-coarse bulgur and coarse bulgur (the biggest grain).

Which bulgur size you use is based on your preference. I use medium-coarse bulgur in this recipe as medium-coarse and coarse bulgur (as shown in the picture above) are slightly bigger in size, giving them more texture and a better bite.

The smallest grain (fine bulgur) is used in salads like the Mediterranean tabouli.

Cooking Methods:

There are two ways to cook bulgur wheat. One way is to soak it and the other way is to cook it by boiling and then steaming it.

The method that is used depends on the size of the bulgur. If you are using fine bulgur (the smallest grain), then the soaking method works best here. All you do is put the bulgur and the boiling water (or stock) in a bowl and let it absorb the liquid as it "cooks" the bulgur. 

The cooking method of boiling and steaming are required for the medium-coarse and coarse grains (as outlined in this recipe).