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!
Servings 4
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).