How to Cook Bulgur Wheat
Your ultimate guide for how to cook bulgur wheat perfectly every time! Bulgur is one of my favorite super grains used often in Mediterranean cooking. This nutritious, versatile grain is delicious in tabouli, kibbeh, in soups or stews, or alongside your favorite protein! I've included instructions for preparing both coarse and fine bulgur wheat.
- Prep time
- 2 min
- Cook time
- 12 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup bulgur wheat, (medium-coarse or coarse)
- 1 ½ cups broth or water
- 1 tablespoon olive oil, (optional)
- Kosher salt
- Parsley for garnish
- 1 cup fine bulgur wheat
- 2 cups hot water or liquid
- Kosher salt
Instructions
- 1
To cook medium or coarse bulgur
- 2
Rinse 1 cup of bulgur and drain well.
- 3
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.
- 4
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.
- 5
Remove from the heat and let stand, covered, for another 10 minutes (leave it alone).
- 6
Fluff with a fork and garnish with parsley before serving.
- 7
To cook fine bulgur
- 8
Place 1 cup of dry fine bulgur grains in a large bowl. Pour 2 cups of hot water on top.
- 9
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.