Bulgur wheat is whole wheat grains that have been cleaned, parboiled and ground into smaller pieces. Because it is pre-cooked, it take less time to cook than either whole wheat berries or cracked wheat. Use bulgur wheat in place of rice or couscous in Middle Eastern or Mediterranean dishes, or as a hot breakfast cereal.
Stovetop Method
Step 1
Bring a pan of water or stock to a boil on the stovetop. Use 2 cups of water or stock for each 1 cup of dry bulgur wheat you will add later.
Step 2
Add to the water the seasonings and 1 tbsp. butter, margarine or oil for each 1 cup bulgur you will use.
Step 3
Stir the bulgur wheat into the water, cover the pan and reduce the heat.
Step 4
Simmer for about 20 minutes or until the water has been absorbed.
Step 5
Remove from the heat and allow the bulgur rest, covered, for an additional 10 minutes.
Step 6
Fluff before serving.
Countertop Method
Step 1
Bring water to a boil either on the stovetop or in the microwave. Use 2 cups of water or stock for each cup of dry bulgur you will use later.
Step 2
Pour the water over the dry bulgur wheat in a cold saucepan or bowl and cover it with a lid or foil.
Step 3
Let the wheat sit for 20 to 30 minutes or until all of the water has been absorbed.
Step 4
Fluff the grains and serve warm, or chill for use in cold salads like tabbouleh.
Things You'll Need
- Medium saucepan with a lid
- Vegetable, chicken or beef stock (optional)
- Salt and pepper (optional)
- Herbs and spices (optional)
- Butter, margarine or oil (optional)
- Aluminum foil
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