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How to Cook Bulgur Wheat in a Rice Cooker

author image Fred Decker
Fred Decker is a trained chef and certified food-safety trainer. Decker wrote for the Saint John, New Brunswick Telegraph-Journal, and has been published in Canada's Hospitality and Foodservice magazine. He's held positions selling computers, insurance and mutual funds, and was educated at Memorial University of Newfoundland and the Northern Alberta Institute of Technology.
How to Cook Bulgur Wheat in a Rice Cooker
A bowl of cooked bulgur wheat. Photo Credit OlgaMiltsova/iStock/Getty Images

Bulgur comes from an ancient style of processed grain, called "groats." The wheat is cooked and then dried again, leaving its starches in their cooked form and ready to rehydrate quickly. The bulgur kernels are then milled into fine, medium and coarse pieces. The fine pieces are soaked in hot water to make tabbouleh and other salads, the medium are used to stuff meats and vegetables, while the larger, coarser pieces are cooked like rice to make pilaf. A rice cooker can be used to make this easier.

Step 1

Saute onions or other aromatic ingredients called for in your recipe. Lamb fat, clarified butter and olive oil are the traditional cooking fats of the region, but feel free to use your normal oil.

Step 2

Transfer the aromatic ingredients, if any, to your rice cooker. Add 2 cups of coarse bulgur and 4 cups of water, a pinch of salt and any remaining ingredients specified in your recipe.

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Step 3

Press down the start lever on your rice cooker. Cooking time will vary according to brand and model, but your bulgur will usually be finished in 15 to 20 minutes.

Step 4

Remove the lid when your rice cooker signals the end of the cycle. Let steam evaporate from the bulgur for five minutes, then fluff and stir it with a fork to ensure that all flavoring ingredients are mixed in. Serve hot.

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