How to Cook With Bulgur Wheat

Bulgur wheat is a quick-cooking grain made from wheat kernels that have been parboiled, dried and ground. When rehydrated it has a tender, chewy texture and a light, nutty taste, making it the perfect addition to soups, stews, salads, breads and meatless entrees. Bulgur is commonly used in Turkish, Middle Eastern, Indian and Mediterranean dishes, and makes a good substitute for rice or couscous.

Things You'll Need

• Bulgur wheat
• Water
• Saucepan
• Stove
• Microwave
• Microwave-safe dish
• Bouillon (optional)

Instructions

1. Choose what size grind of bulgur wheat you will need for your recipe. Use fine grind for breakfast cereal, breads and desserts. Use medium grind for salads, stews, soups, meatless burgers and chili. Use coarse grind for stuffings, casseroles, vegetarian tacos and artisan bread. Use extra-coarse grind or whole-kernel for hearty soups, pilafs, and artisan bread.

2. Choose what method you will use to rehydrate the bulgur wheat. Soak your bulgur for a chewy texture. Use one part medium grind bulgur to two parts boiling water. Add boiling water to the bulgur and stir. Cover and let it sit for 15 minutes. Drain any excess water.

3. Cook your bulgur for a tender, chewy texture. Use one part medium grind bulgur to two parts water. Bring the water to a boil. Add salt or a bouillon cube for more flavor. Add the bulgur, stir, and cover. Cook for approximately 10 minutes, stirring occasionally. Drain any excess water.

4. Microwave your bulgur for a tender, chewy texture. Use one part fine grind bulgur to one and three-fourths parts hot water. Stir and cover in a microwave-safe dish. Add salt or a vegetable bouillon for more flavor. Cook on high for two minutes and 15 seconds. Remove from the microwave and stir. Cover, and let stand for seven minutes. Stir again.

5. Once you have rehydrated the bulgur wheat, you can use it in any recipe you desire.

Tips & Warnings

• Bulgur wheat matches well with lemon, mint, olive oil, onions and parsley.

• Bulgur wheat is different than cracked wheat in that it is parboiled for quicker cooking.

References

• Sunny Land Mills: Bulgur Uses & Function
• Sunny Land Mills: Bulgur cooking guide