Best 2 How To Cook Bulgur Recipes
Aromatic and nutty, bulgur is a versatile whole grain that can be used in a variety of dishes, from salads and pilafs to soups and stews. It's a good source of fiber and protein, and it cooks quickly, making it a perfect choice for busy weeknight meals. In this article, we'll share three delicious bulgur recipes that are sure to please everyone at your table. First up is a classic bulgur pilaf, made with fluffy bulgur, aromatic spices, and tender vegetables. Next, we'll show you how to make a hearty bulgur salad, packed with fresh herbs, crisp vegetables, and a tangy dressing. And finally, we'll share a recipe for a comforting bulgur soup, perfect for a cold winter day. So whether you're looking for a quick and easy side dish or a hearty main course, we've got you covered with these three flavorful bulgur recipes.
Check out the recipes below so you can choose the best recipe for yourself!
HOW TO COOK BULGUR WHEAT
Your ultimate guide for how to cook bulgur wheat perfectly every time! Bulgur is one of my favorite super grains used often in Mediterranean cooking. This nutritious, versatile grain is delicious in tabouli, kibbeh, in soups or stews, or alongside your favorite protein! I've included instructions for preparing both coarse and fine bulgur wheat.
Provided by Suzy Karadsheh
Categories Side Dish
Number Of Ingredients 8
Steps:
- Rinse 1 cup of bulgur and drain well.
- In a medium saucepan, bring 1 1/2 cups of low-sodium broth (or water) to a boil. Stir in the drained bulgur and olive oil (if using). Season with a big dash of kosher salt.
- Allow the liquid to bubble again, then turn the heat down. Cover and let simmer for about 12 minutes or until the bulgur is tender and has fully absorbed the liquid.
- Remove from the heat and let stand, covered, for another 10 minutes (leave it alone).
- Fluff with a fork and garnish with parsley before serving.
- Place 1 cup of dry fine bulgur grains in a large bowl. Pour 2 cups of hot water on top.
- Set it aside for 10 to 12 minutes to soak. Once the bulgur has soaked all the water, you can fluff it and serve it or use it in tabouli or otherwise.
Nutrition Facts : Calories 100.4 kcal, Carbohydrate 17.7 g, Protein 2.9 g, Fat 2.6 g, SaturatedFat 0.4 g, Sodium 7 mg, Fiber 4.3 g, Sugar 0.1 g, UnsaturatedFat 2.1 g, ServingSize 1 serving
HOW TO COOK BULGUR
While we love bulgur in a traditional tabbouleh, this high-fiber, quick-cooking grain can do so much more. Try it in our California-Style Veggie Burgers or serve it as a tasty, healthy side dish with dinner tonight.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 20m
Yield Makes about 2 1/2 cups
Number Of Ingredients 3
Steps:
- Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. 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. Use immediately, or spread on a rimmed baking sheet to let cool.
Tips:
- Choose the right bulgur: There are three main types of bulgur: fine, medium, and coarse. Fine bulgur is best for pilafs and salads, medium bulgur is best for soups and stews, and coarse bulgur is best for stuffing and casseroles.
- Rinse the bulgur before cooking: This helps to remove any dust or debris. Place the bulgur in a fine-mesh strainer and rinse it under cold water for a minute or two, or until the water runs clear.
- Use the right ratio of bulgur to water: The general rule of thumb is 1 cup of bulgur to 2 cups of water. However, you may need to adjust this ratio depending on the type of bulgur you are using and the desired consistency.
- Bring the water to a boil before adding the bulgur: This helps to prevent the bulgur from becoming gummy.
- Reduce the heat to low and simmer the bulgur for the recommended time: The cooking time will vary depending on the type of bulgur you are using. Fine bulgur will cook in about 10 minutes, medium bulgur will cook in about 15 minutes, and coarse bulgur will cook in about 20 minutes.
- Fluff the bulgur with a fork before serving: This helps to separate the grains and make the bulgur light and fluffy.
Conclusion:
Bulgur is a versatile and nutritious grain that can be used in a variety of dishes. It is a good source of fiber, protein, and vitamins and minerals. Bulgur is also relatively inexpensive and easy to cook. With a little practice, you can easily make delicious bulgur dishes at home.
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