Bulgur is a typical ingredient of Middle Eastern cuisine that is obtained from the processing of whole durum wheat. It is an excellent source of iron, vitamin B, manganese and magnesium; in addition, it is rich in fiber. If you want bulgur to become soft like rice, the best option is to boil it. If, on the other hand, you prefer it to have a slightly chewy texture, suitable for a salad or tabuleh, let it soak in boiling water. Bulgur is highly versatile and goes well with most flavors, so once cooked you can season it to taste with your favorite ingredients.
Ingrediants
Bulgur Boiled
- 350 ml of water
- 200 g of bulgur
Bulgur Cooked in Soaking
- 250 g of bulgur
- 500 ml of boiling water
Bulgur Cooked in the Electric Pot (Slow Cooker)
- Oil or butter to grease the pot
- 250 g of bulgur
- 500 ml of water or milk
Season the Bulgur
- 2 teaspoons (10 ml) of oil or butter and a pinch of sea salt (simple bulgur)
- 1 lemon, 2 teaspoons (10 ml) of olive oil, 60 g of chopped fresh mint, 240 g of chopped fresh parsley, 1 tomato and 1 cucumber, diced (tabuleh)
- 1 red pepper, 60 g Kalamata olives, 60 g chopped sun-dried tomatoes (Mediterranean-style bulgur)
- 1 diced apple, 120 g raisins, 1 teaspoon cinnamon and 60 g brown sugar (sweet bulgur for breakfast)
Steps
Method 1 of 4: Boil the Bulgur
Step 1. Pour 350ml of water into a saucepan and bring it to a boil
You can use tap water, preferably filtered. Measure it out using a liquid dispenser, pour it into a small saucepan and heat it over high heat to quickly bring it to a boil.
Suggestion: Replace the water with a vegetable or meat broth (chicken or beef) for a tastier bulgur.
Step 2. Pour 200g bulgur into the boiling water and reduce the heat
Stir it with a wooden or metal spoon to distribute it in the water. The bulgur should simmer, so adjust the heat so that the water simmers gently.
The bulgur should be stirred often to prevent it from sticking to the bottom of the pot or the water overflowing
Step 3. Cover the pot and let the bulgur cook for 10-15 minutes
Make sure the lid is the right size to seal the pot, then start the kitchen timer. After 10 minutes check if the bulgur has absorbed all the water; if not, let it cook for another 5 minutes or until it has absorbed all the water.
Don't lose sight of the bulgur while it cooks. If the water starts to boil again, turn the heat to low
Step 4. Let the bulgur rest for 10 minutes in the covered pot before serving
When it has absorbed all the water, turn off the heat and let the bulgur rest in the covered pot for 10 minutes. Set the kitchen timer and get ready to season it in the meantime.
- The bulgur will be very hot once it is ready. If you prefer to eat it cold, put it in the refrigerator for a few hours.
- If there is any leftover, you can place it in an airtight container and store it in the refrigerator for a couple of days.
Method 2 of 4: Soak the Bulgur in Boiling Water
Step 1. Pour 250 g of bulgur into a heat resistant bowl
Weigh it with the scale and pour it into a bowl made of glass, metal or ceramic. You can also use a plastic container, as long as it can withstand high temperatures; check that it is suitable for use in the microwave before soaking the bulgur in boiling water.
Do not use a container that can melt, for example made of thin plastic or polystyrene
Step 2. Pour the boiling water over the bulgur
Bring 500ml of water to a boil in a saucepan. If you prefer, you can use the kettle or microwave. When the water boils, pour it into the bowl with the bulgur.
If necessary, stir the bulgur to make sure it is completely submerged in the boiling water
Step 3. Cover the bowl and let the bulgur soak for 20-30 minutes
Place a plate or kitchen towel over the bowl, covering it completely, then set the kitchen timer for 20 minutes. When the time runs out, check that the bulgur has reached the right consistency. If it's still too chewy, soak it longer.
If the bulgur has absorbed all the water but is not yet fully cooked, add another 50ml of boiling water and stir. Let it soak in the covered bowl for another 5 minutes before checking again
Suggestion: If the bowl is suitable for microwave use, you can add 60ml of water and put the bulgur in the microwave to finish cooking.
Step 4. Drain the bulgur when cooked
When it has reached the desired consistency, pour it into a colander to drain it of excess water. If the bulgur has absorbed all the water, skip this step.
If there is any leftover, you can place it in an airtight container and store it in the refrigerator for a couple of days
Method 3 of 4: Cook the Bulgur in the Electric Pot (Slow Cooker)
Step 1. Grease the inside of the pot
Sprinkle the bottom and sides of the slow cooker with 2-3 teaspoons (10-15 ml) of butter or oil. If you don't want to get your hands dirty, you can use a kitchen brush or a convenient spray oil.
Use oil instead of butter if you want to limit fat and calories
Step 2. Pour 250 g of bulgur into the pot
Weigh it with the scale and pour it into the bottom of the slow cooker. You can double or triple the doses if you wish, but remember to double or triple the amount of liquid as well.
Suggestion: You can incorporate bulgur into a soup or stew to make them more nutritious and complete. The important thing is to change the amount of liquid in the preparation of bulgur. Use a 2: 1 ratio of water to bulgur if you want the bulgur to absorb all the liquid, 3: 1 for a thick stew or 4: 1 for a soupy soup.
Step 3. Pour 500ml of water or milk into the saucepan
Use water for a light bulgur or milk for a creamier texture. Measure out the desired liquid and pour it into the pot with the bulgur.
At this point you can add extra ingredients if you wish; they will cook together with bulgur and make it tastier
Step 4. Set your preferred cooking mode and timer
Select the low temperature cooking mode, set a time of 6-8 hours and press the power button. Close the pot with the lid and turn it on at a low temperature. Let the bulgur cook for 6 to 8 hours or until the liquid is completely absorbed. Check periodically to not overcook it.
- If you want to shorten the cooking times, select the high temperature mode and cook the bulgur for 3-4 hours.
- If the water has been almost completely absorbed, but the bulgur is still not fully cooked, add another 50-100ml. If necessary, when cooked, you can drain the bulgur from excess water.
- If there is any leftover, you can place it in an airtight container and store it in the refrigerator for a couple of days.
Method 4 of 4: Season the Bulgur
Step 1. Season it with oil (or butter) and salt for a simple recipe
Use simple condiments if you want to fully savor the delicate taste of bulgur that is reminiscent of hazelnuts. Pour 2 teaspoons (10 ml) of extra virgin olive oil on the bulgur or melt 2 teaspoons (10 g) of butter by mixing it with the hot bulgur and finally add a pinch of salt.
Serve bulgur with chicken, fish, bean soup, or your favorite ingredients
Step 2. Prepare the tabuleh by seasoning the bulgur with lemon juice, mint, parsley, tomatoes and cucumbers
Squeeze a lemon and use its juice to flavor the bulgur. Add 2 teaspoons (10 ml) of extra virgin olive oil, 60 g of chopped fresh mint, 240 g of chopped fresh parsley and a diced tomato and cucumber. Stir to combine the flavors, then place the tabuleh in the refrigerator and serve cold.
For a full meal, serve the tabuleh on a bed of lettuce leaves accompanied by Arabic bread and hummus
Step 3. Prepare the Mediterranean style bulgur by seasoning it with peppers, olives and dried tomatoes
Cut a red pepper into cubes, chop 60 g of dried tomatoes and add them to the bulgur along with 60 g of Kalamata olives. Serve the bulgur while it is still hot or, if you prefer, place it in the refrigerator to chill.
Pair the bulgur with a green salad or steamed vegetables
Step 4. Make sweet bulgur for breakfast
You can make it incredibly yummy by using fresh fruit, raisins, cinnamon, and brown sugar. For example, try adding a diced apple, 120 g of raisins, a teaspoon of cinnamon and 60 g of freshly cooked bulgur brown sugar. Stir to blend ingredients and flavors and serve it for breakfast.
Serve the bulgur accompanied by a yogurt and a glass of orange juice for a healthy and complete breakfast
Suggestion: bulgur is a very versatile ingredient, you can try using it as a substitute for rice, couscous, barley, millet and even pasta.
