Learn how to cook bulgur wheat in 4 easy steps and get creative in the kitchen with this Middle Eastern staple ingredient. Use it in salads, buddha bowls and meal prep.
Hey guys, hope you’re having a good week. I’ve just been working on a recipe that will be going live next week which uses this fabulous whole grain and I thought it would be a good opportunity for me to show you how to cook bulgur wheat with an easy-to-follow step-by-step guide.
But first things first, what is bulgur?
It’s a whole grain made by par-boiling, drying and then coarsely grinding wheat berries and it is a staple ingredient in Middle Eastern, North African and Eastern European cooking.
It’s rich in protein, fiber and minerals which makes it a healthy addition to your kitchen cupboard.
Taste-wise, I guess you could say that it’s similar to couscous but it has more of a bite and a tastier nutty flavour.
In terms of its uses, again it’s comparable to couscous or rice – so you can use it cold in salads, serve as a side to stews and casseroles or cook it as part of recipes such as pilafs and soups.
I haven’t been using it long in my kitchen but I’m hooked. Because it has already been cooked, it can be prepared quickly and easily and that’s exactly the kind of good food I like.
So far I have discovered that the easiest way to use it is to enjoy it with a bowl of roasted vegetables for a speedy and nutritious meal.
Before I leave you with my quick guide, please bear in mind that the method below details how to cook bulgur wheat in a salad or to be used as an accompaniment to another dish.
So if you are wanting to cook a pilaf or use this whole grain in a soup, please refer to the specific recipe as the instructions will be different.
Without further ado, let me show you how to cook bulgur wheat the easy way…
The following amounts make two servings.
Place 125g of bulgur wheat in a heatproof bowl.
Measure 250ml of boiling water and stir in 1 teaspoon of bouillon powder (Marigold Vegan/Reduced Salt Bouillon Powder is my absolute favourite) to make the vegetable stock. If you use stock cubes, follow the packet instructions to make 250ml of stock.
Pour the stock into the bowl and cover the bowl with a plate or clingfilm. Leave for 20 minutes to plump up.
Taste the bulgur – it should be tender but still chewy. Use a fork to separate the grains and it’s ready to eat.
Learn how to cook bulgur wheat in 4 easy steps and get creative with this Middle Eastern staple ingredient.
- Place the bulgur in a heatproof bowl.
- Pour the stock into the bowl and cover the bowl with a plate or clingfilm. Leave for 20 minutes to plump up.
- Taste the bulgur (it should be tender but still chewy) and use a fork to fluff up the grains.
- Bouillon powder and boiling water can be substituted with 250ml of stock of your choice.
Don’t forget to save this guide to your favourite Pinterest board for later!