How To Cook Bulgur
Bulgur is wheat that has been parboiled, dried, and cracked. This process decreases the time that is required when cooking bulgur. When cooked, bulgur has a chewy texture and a delicious nutty flavor. Bulgur produced from hard red wheat is darker in color and has a richer flavor than bulgur produced from soft white wheat. How To Cook Bulgur
Bulgur is a traditional ingredient in Middle Eastern cooking and can be used in salads, soups, stews, casseroles, or stuffings, and it can also be added as an extender to some meat products, such as hamburgers. Tabbouleh salad is one of the most popular Middle Eastern dishes made with medium bulgur.
Bulgur wheat is high in fiber and protein with a light, nutty flavor. It is also known for having anti-inflammatory properties, cutting gallstone risks, and is a good source of minerals such as manganese.These instructions are easy to follow and the Bulgur is ready to eat in only 15 minutes!
- 1 cup Bulgur
- 2 cups Water
- 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 1 cup Bulgur in bowl. Add 1 cup boiling water, stir and let stand 1 hour. Drain off an excess liquid. Yields 2 to 2-1/2 cups presoaked bulgur.
Unlike rice and other grains, bulgur wheat doesn’t need to be constantly on the stove to cook. This technique will steam the bulgur making it tender and fluffy.
Don’t worry about adding too much water, it can always be drained off the bulgur at the end.
Use bulgur in place of couscous or rice in your favorite grain salad recipes. Stir a handful of bulgur into a leafy green salad to make it more filling.