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What Is Bulgur Wheat and How Do I Cook It?

January 3, 2024
in News
What Is Bulgur Wheat and How Do I Cook It?
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Bulgur wheat brings a nutty flavor and chewy texture to grain bowls, salads and traditional Middle Eastern recipes. Here’s how to cook, serve and store bulgur.

Bulgur has a long history in Middle Eastern, North African and Eastern European cuisines, and has become popular relatively recently in other parts of the world. Once you know what bulgur is and how to cook it, you’ll be tempted to add it to your lineup of healthy whole grain options.

Full of flavor and nutrients, this wheat-based grain can introduce you to a world of traditional dishes from other cultures or stand in for rice or couscous in favorite recipes.

What is bulgur wheat?

Bulgur starts as whole, raw, hulled wheat kernels, often called wheat berries or groats, that are parboiled, dried and ground into several sizes. This makes bulgur wheat distinct from milled, yet still raw, cracked wheat. Like parboiled rice, bulgur cooks relatively quickly, but it remains packed with fiber and nutrients.

Sometimes spelled bulghur, the dry grain may be red or white, depending on the wheat variety used. More important than the color is the grind, especially when deciding how to use this grain. Just keep in mind that bulgur is not gluten-free.

Are there different types of bulgur?

Bulgur grinds range from fine to extra coarse, with each type requiring more heat and time to cook completely. Finely ground bulgur can be soaked in a little hot water, so it’s sometimes called quick-cooking bulgur. You can still soak a medium grind, but it takes a bit longer and will be chewier than cooking it on a stovetop. Coarse and extra coarse bulgur are best cooked unless you like an ultra-chewy texture.

The grind might not be listed on packaging or bulk bins, although some companies specify the grind on their website. Fine bulgur looks a lot like couscous when dry and, once cooked, shapes well into balls, molded salads and kibbeh. Medium bulgur is the most common type; use it if the recipe doesn’t specify the grind. About the size of sesame seeds, a medium grind works particularly well when stuffing peppers or grape leaves but has all-around uses in side dishes, salads (like tabouli) and grain bowls. Coarse and extra coarse grinds, in nearly whole kernels, are best in a hearty pilaf or cooked into soup.

How to Cook Bulgur Wheat

raw bulgar in a measuring cup on a marble counterMichelle Lee Photography/getty images

To cook bulgur, simmer the grains on the stovetop or soak them in hot liquid. The coarser the grind, the longer it takes. Soaking in hot liquid keeps the grains well separated but is most effective with fine- and medium-grind bulgur. Instead of water, try vegetable or chicken stock, milk or coconut milk for more flavor. Plan on about 1/4 cup of dry bulgur per serving.

Cooking bulgur

Step 1: Simmer the bulgur

In a small saucepan, bring 2 cups of water to a boil. Add 1 cup of bulgur, stir briefly and cover. Reduce the heat to a simmer and cook until tender, checking after about 10 minutes for fine bulgur. Add 5 minutes for each increase in coarseness; add a splash of hot water as needed to keep the bulgur from sticking.

Editor’s Tip: Bulgur can also be cooked instead in a rice cooker on the white rice setting or in a pressure cooker.

Step 2: Drain and fluff

When fully cooked, remove the saucepan from the heat. Drain off any excess liquid; use a fork to fluff the bulgur. Cover loosely with a kitchen towel and let sit for five to 15 minutes before fluffing again and serving or using in a recipe.

Soaking bulgur

Step 1: Prepare the bulgur

In a heatproof bowl or pan, combine 1 cup of bulgur with boiling water, using 1 cup water for finely ground bulgur and 2 cups water for coarser grinds. Cover with a lid.

Step 2: Soak and drain

Let the bulgur sit in the hot water until tender; this might take 10 minutes for fine bulgur and up to an hour for coarse bulgur. Drain off any excess liquid, fluff with a fork and serve.

How to Serve Bulgur

Traditional Middle Eastern recipes that use bulgur include salads, pilaf, stuffed vegetables and dishes that shape cooked bulgur, often mixed with beans or lentils, into balls or patties. Bulgur can find its way into plenty of nontraditional dishes, too. Consider bulgur alongside a main dish of chicken or tofu and roasted vegetables or as the base for a Mediterranean bowl. Slip bulgur into a fusion recipe like chicken Greek salad, vegetarian enchiladas or a hearty jambalaya.

What does bulgur taste like?

Traditional delicious Turkish food, bulgur pilaf with vermicelli (Turkish name; arpa sehriyeli bulgur pilavi)Esin Deniz/Getty Images

Bulgur has a light nutty flavor and retains a slightly chewy texture even when fully cooked. It has more flavor on its own than many other grains but remains mild enough to blend with a range of ingredients in sweet or savory dishes. Cook it in milk with a little cinnamon and then stir in honey for a sweet base, or simmer in vegetable, mushroom or chicken stock for savory recipes.

The taste and texture of bulgur make it a popular ground beef replacement in vegetarian and vegan chili (like this bean and bulgur chili), but it can also be served alongside meat instead of rice or another starch.

How to Store Bulgur Wheat

Keep dry bulgur in its original packaging or in an airtight container. Store in a dry place at a cool room temperature.

Cooked or soaked bulgur will last for up to four days in the refrigerator or three months in the freezer. Once tender, fluff the bulgur and let it cool completely before transferring it to an airtight container for storage. It can be used chilled, at room temperature or reheated with a splash of liquid over low heat on the stovetop or in the microwave.

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Barley Corn SaladA terrific alternative to pasta salad, this colorful side dish adds refreshing herb flavor to corn, barley, and red and green peppers. Bring it to your next get-together and see how fast it disappears! —Mary Ann Kieffer of Lawrence, Kansas

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Mediterranean Bulgur SaladWhether it’s nutrition or taste you’re after, it doesn’t get any better than this. Bulgur, beans, tomatoes, pine nuts and olive oil team up in this vegetarian main dish salad. —Taste of Home Test Kitchen

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Wheat Berry SaladThis hearty salad is bursting with harvest flavors and healthful omega-3s. The chewy wheat berries, sweet-tart dried cherries and crunchy walnuts make a winning combination.—Nancy Lange, Phoenix, Arizona

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Lemon Rice SaladThis salad makes a refreshing side dish for a special occasion meal. I take it to holiday potluck suppers and other family gatherings. People enjoy the combination of flavors, and I like that it can be made ahead. —Margery Richmond, Lacombe, Alberta

Colorful Quinoa Salad Exps174640 Sd143204c12 03 2b Rms 2

Colorful Quinoa SaladMy youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this quinoa salad together as a side we could all share. We love it for leftovers, too. —Catherine Turnbull, Burlington, Ontario

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Quinoa Tabbouleh SaladIn our new cookbook “The Kitchen Decoded,” we include tabbouleh salad because it’s super simple and filling. Try red quinoa for a slightly earthier flavor. —Logan Levant, Los Angeles, California

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Arugula & Brown Rice SaladWhen we have company, arugula with brown rice is always on the menu. It’s my go-to pick for the potluck and party circuit, and I’m always sharing the recipe. —Mindy Oswalt, Winnetka, California

Chickpea Mint Tabbouleh Exps Sdjj17 68769 C02 14 1b 7

Chickpea Mint TabboulehYou’ll love this salad warm or chilled. For variety, add feta cheese or use this as a filling for stuffed tomatoes or mushrooms. —Brian Kennedy, Kaneohe, Hawaii

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Lemon Cranberry Quinoa SaladAs the family cook, I appreciate how easy this is to throw together on a busy weeknight. Plus, this salad never gets boring. One of my favorite variations is to substitute diced fresh mango for the cranberries, cilantro for the parsley, and lime for the lemon juice and zest. —Mary Shenk, DeKalb, Illinois

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Black Bean & Corn QuinoaSome vegan quinoa recipes are boring, but this one definitely isn’t. My daughter’s college asked parents for the best quinoa recipes to use in the dining halls. This healthy quinoa recipe fits the bill. —Lindsay McSweeney, Winchester, Massachusetts

Bulgur Greek Salad Exps46994 Thhc1785930d31a Rms 2

Bulgur Greek Salad“I’ve tried to start eating healthier, and this recipe is wonderful, versatile and the ingredients are easy to find… and to have on hand at all times.” Jennifer Andrzjewski — Grizzly Flats, California

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Warm Squash & Quinoa SaladWhenever I see butternut squash at the supermarket, I buy one. It’s amazing tossed with earthy quinoa, Italian spices and crunchy pine nuts. And don’t get me started on the browned butter! Yum. —Carly Taylor, Libertyville, Illinois

Fennel Wild Rice Salad Exps156190 Hc2847498b02 07 5bc Rms 9

Fennel Wild Rice SaladThis is a salad I invented years ago when my sister’s family had to go gluten-free. It has since become a family favorite, and Thanksgiving just isn’t the same without our wild rice salad! —Aimee Day, Ferndale, Washington

Garden Quinoa Salad Exps157354 Th2847295c02 27 1bc Rms 2

Garden Quinoa SaladThis recipe is special to me because it’s delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they’re fresh! —Patricia Nieh, Portola Valley, California

>>> Read full article>>>
Copyright for syndicated content belongs to the linked Source : TasteOfHome – https://www.tasteofhome.com/article/bulgur-wheat/

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