Yesterday, after seeing my meal of the day, a reader asked how to make bulgur pilaf. So, here’s more than you ever wanted to know about bulgur: Just like hulled barley, bulgur is another one of those perfect grains. High in fiber and protein, and low in fat and calories, it has more than twice the fiber of even brown rice.
But most importantly, bulgur tastes super-yummy.Tossed with dried fruit and non-dairy milk (or apple juice) for a nutritious breakfast, mixed with spices for a filling side dish, eaten as Middle Eastern tabouli, or used as a stand-in for rice in a fried rice dish (such as in my Bug-a-Boo Bulgur recipe),… no matter what your taste buds crave, you can’t go wrong with this versatile grain.
Above: tomatoes, sauteed chard, smoked tofu, and “Bug-a-Boo” Bulgur .
But many people shy away from bulgur because they don’t know how to cook the grain. I used to think that making bulgur was difficult, as I thought it involved pre-soaking the grains and then boiling for a long time, constantly watching to ensure that the contents of the pot didn’t bubble over. Well guess what: You do not need to mess with any of these steps to get perfectly-cooked bulgur!
How to: Perfect Bulgur Pilaf:
- Measure 1 serving of bulgur (40ish grams) into a big pyrex-type dish. (I like light bulgur, as opposed to dark.)
- Add some salt. (I use 1/4 tsp)
- Add about a cup of water
- Cook in the microwave for 4 minutes, then leave to sit in the microwave for 15 more minutes.
- Either drain off any excess water or don’t drain, but cook for another 2 minutes and let sit for another hour, then put in the fridge (I use the second choice).
- Now add whatever you want! Spices, veggies, raisins… go crazy! I like to add 1/2 tsp onion powder, 1 tsp pre-melted sbl, and a little more salt.
Same meal as yesterday’s, just on a different plate. Hope you enjoyed the bulgur tutorial.