Because it’s already been partially cooked during as part of the drying and milling process, bulgur is incredibly easy to prepare. All you do is combine it with boiling water or broth and let it sit on the counter. The ratio is roughly 1 cup of bulgur to 2 1/2 cups of liquid, and it takes about 20 minutes for the bulgur to be ready to eat. Which is just enough time to pull together the rest of the meal.
Bulgur has an earthy, nutty flavor and a fairly coarse texture. We think of it as being somewhere between cous cous and brown rice. You can serve it on its own just like rice, fry it with spices and oil like a pilaf, or mix it into soups and fresh salads for extra texture.
Here are some recipes from the Kitchn to use as a jumping off point:
• Traditional Tabbouleh - A mouthwatering mix of bulgur wheat, parsley, fresh tomatoes, and cucumber
• Reverse Tabbouleh - A more bulgur-intense version of the traditional salad.
• Yazbek Kibbi - Turkish-style meatloaf with bulgur, lamb, pine nuts, and onions.
And from around the web:
• Grilled Portabella and Bulgur Wheat Sandwiches from Gourmet (pictured above)
• Red Lentil and Bulgur Soup with Chile-Mint Butter from Saveur
• Bulgur Risotto with Corn and Shrimp from Epicurious
• Bulgur Salad with Chickpeas and Red Pepper from Smitten Kitchen
• Breakfast Tabbouleh with Fresh Fruit from the Everyday Food Blog
What are your favorite things to do with bulgur?
(Image: Romulo Yanes/Gourmet)