How to Cook Bulgur Wheat

close up of cooked coarse bulgur wheat in a bowl

4.96 from 23 votes

Learn how to cook bulgur wheat for a fluffy, pleasantly chewy result. Use the stovetop method for medium or coarse bulgur, or soak fine bulgur in hot water for a quick addition to salads and other Mediterranean dishes.

Prep Time2

Cook Time12

Resting Time10

Total Time24

Course: Side Dish

Cuisine: Mediterranean Diet

Diet: Vegan, Vegetarian

Servings: people

Calories: 100.4kcal

Author: Suzy Karadsheh

Ingredients

For medium or coarse bulgur

1 cup bulgur wheat, medium-coarse or coarse
1 ½ cups broth or water
1 tablespoon olive oil, optional
Kosher salt
Parsley, for garnish

For fine bulgur

1 cup fine bulgur wheat
2 cups hot water or liquid
Kosher salt

Instructions

To Cook Medium or Coarse Bulgur

Rinse the bulgur. Rinse 1 cup of bulgur and drain well.
Bring the liquid to a boil. In a medium saucepan, bring 1 1/2 cups of low-sodium broth or water to a boil.
Add the bulgur. Stir in the drained bulgur and olive oil, if using. Season with a generous pinch of kosher salt.
Simmer. Allow the liquid to return to a boil, then lower the heat and cover. Simmer for about 12 minutes, or until the bulgur is tender and has fully absorbed the liquid.
Rest. Remove the saucepan from the heat and let the bulgur stand, covered and undisturbed, for 10 minutes.
Finish and serve. Fluff with a fork and garnish with parsley, if using.

To Prepare Fine Bulgur

Combine. Place 1 cup of dry fine bulgur in a large heat-safe bowl. Pour 2 cups of hot water or liquid over the bulgur.
Soak. Set aside for 10 to 12 minutes, until the bulgur has absorbed the liquid and become tender.
Fluff and serve. Fluff with a fork and serve as desired, or use in tabouli, kisir, kibbeh, or another recipe.

Video

Notes

Yield: One cup of dry bulgur yields approximately 3 cups of cooked bulgur.
Seasoning: Add your favorite seasonings or aromatics to the cooking liquid. Once the bulgur is cooked, taste and adjust the seasoning as needed.
Dry storage: Store uncooked bulgur in an airtight container away from heat, light, and moisture. Properly stored dry bulgur will keep for about 2 years. Check the package date and storage instructions as well.
Cooked storage: Refrigerate cooked bulgur in an airtight container for up to 4 days or freeze it for up to 3 months.
To reheat: Thaw frozen bulgur overnight in the refrigerator. Place it in a saucepan with a small splash of water and warm over medium heat until heated through.
Shop this recipe: Visit our shop for fine bulgur wheat, coarse bulgur wheat, and quality extra virgin olive oils.

Nutrition