Bulgur is a typical ingredient of Middle Eastern cuisine that is obtained from the processing of whole durum wheat. It is an excellent source of iron, vitamin B, manganese, and magnesium; in addition, it is rich in fiber. If you want bulgur to become soft like rice, the best option is to boil it. If you prefer it to have a slightly chewy texture, suitable for a salad or tabbouleh, let it soak in boiling water. Bulgur is highly versatile and goes well with most flavors, so once cooked you can season it to taste with your favorite ingredients.
Contents
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Ingredients
Bulgur Boiled
- 350 ml of water
- 200 g of bulgur
Bulgur Cooked in Soaking
- 250 g of bulgur
- 500 ml of boiling water
Bulgur Cooked in the Electric Pot (Slow Cooker)
- Oil or butter to grease the pot
- 250 g of bulgur
- 500 ml of water or milk
Season the Bulgur
- 2 teaspoons (10 ml) of oil or butter and a pinch of sea salt (simple bulgur)
- 1 lemon, 2 teaspoons (10 ml) of olive oil, 60 g of chopped fresh mint, 240 g of chopped fresh parsley, 1 tomato, and 1 cucumber, diced (tabuleh)
- 1 red pepper, 60 g Kalamata olives, 60 g chopped sun-dried tomatoes (Mediterranean-style bulgur)
- 1 diced apple, 120 g raisins, 1 teaspoon cinnamon, and 60 g brown sugar (sweet bulgur for breakfast)
Cook the Bulgur to Soak in Boiling Water
- Pour 250 g of bulgur into a heat-resistant bowl. Weigh it with the scale and pour it into a bowl made of glass, metal or ceramic. You can also use a plastic container, as long as it can withstand high temperatures; make sure it is suitable for microwave use before soaking the bulgur in boiling water.
- Do not use a container that can melt, for example, made of thin plastic or polystyrene.
- Pour the boiling water over the bulgur. Bring 500ml water to a boil during a saucepan. If you prefer, you can use the kettle or microwave. When the water boils, pour it into the bowl with the bulgur.
- If necessary, stir the bulgur to make sure it is completely submerged in the boiling water.
- Cover the bowl and let the bulgur soak for 20-30 minutes. Place a plate or kitchen towel over the bowl, covering it completely, and then set the kitchen timer for 20 minutes. When the time runs out, check that the bulgur has reached the right consistency. If it’s still too chewy, soak it longer.
- If the bulgur has absorbed all the water but is not yet fully cooked, add another 50ml of boiling water and mix. Leave it to soak in the covered bowl for another 5 minutes before checking again.
- Drain the bulgur when cooked. When it has reached the desired consistency, pour it into a colander to drain it of excess water. If the bulgur has absorbed all the water, skip this step.
- If there is any leftover, you can put it in an airtight container and store it in the refrigerator for a couple of days.
