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.
Heather says
I’ve never tried bulgar before but have really wanted to!
Bekah says
hehe I love you Katie. I really do. Totally going to use that free sample thing! Most of the stuff is out of stock.. but I found walnut butter, which I’ve never tried before! 🙂
And my mother sent me Artisana coconut butter in my birthday package to my dorm. Hollllaaaaa. Thought of you!
Vanilla says
How much is one serving in grams???? *dumb question* I don’t want to take risk with stuff that expand while cooking :p
Chocolate-Covered Katie says
40 grams. I changed my post just for you ;).
Brittany says
How do you seasoned your greens? I LOVE collard greens and spinach cooked, but i never know how to season them for myself at home. Any secrets?
Chocolate-Covered Katie says
Oh all sorts of ways! Sauteed, steamed, with salad dressing (even cooked greens), with bbq sauce, with spices like garlic or ginger… 🙂
(I also have a collard recipe and a kale recipe in my non-dessert section.)
even simpler says
one part bulugur, two parts water, a bit of salt , bring to a boil, turn off heat, cover and wait about ten or fifteen minutes.
Darlene in North GA says
Uhm…you guys do know that you can make your own bulgur at home, right? All it is, is sprouted, dried, cracked wheat. (“Cracked” wheat is wheat that has been cracked before cooking, then cooked. Bulgur is cracked after it’s sprouted and dried).
Here’s a how-to that I found:
http://butterflywings.hubpages.com/hub/How-to-Make-Bulgur-Wheat-An-Illustrated-Guide#
It’s a lot cheaper to make at home!
iris says
Hi!
Could you please tell me how long should I cook bulgur on a stove? I don’t own a microwave.