Name: How to Cook Bulgur
Prep time: 5 min
Total time: 20 min
Ingredients: 1 cup medium-grind bulgur; Pinch of kosher salt; Extra-virgin olive oil (optional)

Prep Time:

5 mins

Total Time:

20 mins

Yield:

Makes about 2 1/2 cups

Bulgur is a healthy whole grain that is widely used in a variety of Mediterranean and Middle Eastern cuisines (you might have enjoyed it in tabbouleh). A type of cracked wheat that's parboiled during its production, bulgur cooks fast, but retains the fiber and nutrition of a whole grain.

You can enjoy bulgur as a simple, tasty side dish for dinner, or use it as an ingredient in our California-Style Veggie Burgers, add it to soups, use in stuffing, turn it into a grain salad, or enjoy as a hot breakfast cereal. It’s also a great substitute for quinoa in most recipes.

What Is Bulgur?

Bulgur is a whole grain, a type of dried wheat made from cracked wheat berries. It’s a staple in a variety of Mediterranean cuisines and Middle Eastern cuisines, and has a mild, earthy or nutty flavor, and a chewy consistency when cooked. It is parboiled, so it cooks much quicker than cracked wheat with which it is often confused.

Types of Bulgur

Bulgur is available in fine, medium, or coarse varieties, which are all parboiled (partially cooked). Coarse varieties take longer to cook than medium varieties. Fine varieties do not need cooking and can be soaked in boiling water to finish cooking.

Don't use fine bulgur for this recipe—the grains are so small that they don't require cooking; a 10-minute soak in boiling water does the trick.

The Ratio of Bulgur to Water

Cooking bulgur is very straightforward, but getting the proportion of water to bulgur is vital. Too much and the grain will be soggy and waterlogged, too little and it will boil dry and/or be undercooked. Exactly how much water you need depends on the type of bulgur you are using and may require a little experimentation. We suggest you start with 1 cup of medium bulgur and 1 1/2 cups of cold water.

How Long to Cook Bulgur

Bulgur cooks quickly, especially compared to other types of whole grains. Different types of bulgiur require different cooking times.

Fine bulgur is soaked in boiling water (not cooked) for about 10 minutes.
Medium bulgur cooks about 12 minutes
Coarse bulgur cooks about 15 minutes

Medium and coarse bulgur should stand covered off the heat after cooking for 5 to 10 minutes. This allows the last bit of steam and water to fully absorb into the grains.

Ingredients

1 cup medium-grind bulgur
Pinch of kosher salt
Extra-virgin olive oil (optional)

Directions

Combine ingredients in pan:

Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan.

Grant Webster
Cook and let stand, covered:

Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork before serving.

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Serve or cool for later use:

Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool.

Grant Webster

Frequently Asked Questions

Should bulgur be soaked before cooking?

Bulgur is a quick-cooking grain made from cracked wheat and doesn’t need to be soaked prior to cooking.

Is bulgur healthier than rice?

Bulgur is considered a whole grain, meaning that the entire wheat kernel—including the germ, endosperm, and bran—is eaten. This means it is a good source of fiber and it is nutrient dense. It’s a healthier choice than most types of rice.

Is bulgur wheat gluten-free?

No, bulgur is a type of wheat and contains gluten.

How long does cooked bulgur last?

Cooked bulgur can be cooled, then stored in an airtight container in the refrigerator for up to three days.

How to store uncooked bulgur wheat?

Uncooked bulgur should be stored in an airtight container at room temperature and should last at least a year.

How much will 1 cup of bulgur yield when cooked?

1 cup of medium bulgur will make about 2 1/2 cups of cooked bulgur.

Can I substitute chicken broth for water?

Yes, you can swap the water for chicken broth and use it to cook the bulgur. You could also use vegetable broth if you prefer.