How to Cook Bulgur Recipe (With Video and Step-by-Step)

Prep Time:

5 mins

Cook Time:

15 mins

Total Time:

20 mins

Servings:

8 to 10

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 dishes such as tabbouleh. It is a type of cracked wheat that is parboiled during its production, so bulgur cooks fast but retains the fiber and nutrition of a whole grain. Use our easy recipe to learn how to cook bulgur to enjoy it as a side dish for dinner, an ingredient in a veggie burger, soup, or stuffing, or turn it into a grain salad. Bulgur is also a great hot breakfast cereal, packed with nutrients and fiber.

What Is Bulgur?

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

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 right 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 bulgur require different cooking times.

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

Directions

Bulgur Ingredients — Credit:
Grant Webster

Combine ingredients in pan:

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

Credit:
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.

Credit:
Grant Webster
Serve, or cool for later use:

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

Credit:
Grant Webster

How to Store Cooked Bulgur

Bulgur is a great grain to meal prep for lunches or dinners for the week. Simply cook the bulgur as outlined above, let it cool, then transfer to an airtight container. Keep the bulgur in the refrigerator for up to three days.

Frequently Asked Questions

Can I substitute chicken broth for water?

Yes, you can substitute chicken broth for water when cooking bulgur. You can also use vegetable broth if you prefer. Adding chicken or vegetable broth to your bulgur is a great way to give the grain additional flavor.
Is bulgur healthier than rice?

Yes, bulgur is healthier than most types of rice. Bulgur is considered a whole grain, meaning the entire wheat kernel—including the germ, endosperm, and bran is eaten. This means it is a good source of fiber and nutrient-dense.
Can I toast bulgur before cooking?

Yes, you can toast bulgur before cooking. Toasting bulgur in a dry pan briefly before cooking will enhance its nutty flavor. While toasting, stir it consistently to prevent burning.