Plain Bulgur
"Bulgur is a light whole wheat grain that is a good substitute for rice. It can be cooked or soaked. *I prefer cooked but am posting direction to both here.
Have a friend that is new to whole grain cooking and has asked if I would post some basic cooking directions."
photo by Artandkitchen
- Ready In:
- 17mins
- Ingredients:
- 4
- Serves:
-
4
ingredients
-
cooked
- 1 cup bulgur
- 2 cups water
-
soaked
- 1 cup bulgur
- 1 1⁄2 cups boiling water
directions
- *Cooked: Add bulgur to water bring to boil, reduce heat, cover and simmer 15 to 20 minutes till liquid is absorbed, fluff with fork.
- Soaked: place bulgur and boiling water in bowl. Cover and let sit for 10 minutes. Fluff with fork.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Many times, with recipes like this I have a difficult time deciding which to prepare, so . . . I did 'em both ~ Cooked half a batch & soaked half a batch! We, too, much preferred the cooked bulgur, but still, the soaked version was very acceptable, & both do make for a nice change from the often-served rice! Thanks for sharing it! [Recipenapped & made in the Vegetarian/Vegan Recipe Swap 22] -
Used the soaking method and it was the perfect texture! Delicious. I forgot to add salt to the water though. Will def do next time. -
Just don't forget the SALT! Added to the bulgur before pouring in the boiling water for the soaking method; or to the water if you are going to "cook" it. I much prefer the soaking method, and the 1 cup wheat to 1.5 cup water gets it done, BUT, I would suggest a modification to a "scant" 1 1/2 cup water. AND, add 3/4 to 1 teaspoon salt! Good Lord, you will be stunned at the flavor difference if you have not been otherwise salting your cooking/soaking bulgur wheat. Happy munching!
-
Simple, healthy and great tasting. I always have bulgur on hand but, for some reason, highly underuse it. I don't know why because I really like it and it's always a welcome break from rice and potatoes. I paired this with a North African seasoned beef stew for DH and I enjoyed just the bulgur cooked as directed with just a 1/2 tsp of butter on it. It was easy on a tummy that was feeling a bit off last night. Thanks Deb :D -
I tried the new way: soaked bulgur.<br/>Thanks Debbwl, this came out perfect, not to dry, not to wet and fluffy! I think that for this way a not oversized bowl is convenient. <br/>My daughter found out that I prepared the bulgur with a new method and she found it wonderful!<br/>In this way everybody can prepare a warm lunch in the office. You only need hot water to the dry ingredient/s! Perhaps you can add some salt, pepper, dry-roasted onions and a teaspoon tomato paste to the bulgur in advance. After soaking it with hot water you have a ready meal! Why not?<br/><br/>I prepared the bulgur plain with a fava bean stew (fried onions, cooked fava beans, celery stalk, white wine, salt, pepper and a tomato paste).
see 1 more reviews
