Boiled Bulgur Recipe
Learn how to cook bulgur in boiling water on the stove! Easy-to-follow recipe to make at home!
Servings 4 servings
Calories 83kcal
Ingredients
- 1 cup bulgur
- 2 cups water
- 2 tbsps. olive oil/butter
- ½ tsp. salt (or to your taste)
Instructions
- Measure out the necessary amount of bulgur wheat (use 1 part of grain for 2 parts of water). For example, if you have one Metric cup (250 ml) of bulgur wheat, you should use 500 ml of water. One cup goes for 4 servings.
- Take 2 tablespoons of butter and melt them in a skillet. I heat a skillet over medium heat because butter starts burning in the skillet on high heat. You can also use olive oil instead of butter, and if you have neither of these two options, vegetable oil can be used, too.
- Add bulgur wheat to the skillet and sauté for 2-3 minutes, constantly stirring. There is a little bit of dispute going on whether you need or do not need to wash bulgur before sautéing. Well, I can say only from my own experience, but I do not wash bulgur and find that it helps keep wheat from sticking. Moreover, if you have any doubts as to sauté bulgur in butter or not, do not even think about it. As it adds more aroma to the cooked bulgur. Do not skip this step, as your bulgur will be fluffier and more flavored; grains won’t stick together while boiling only because of this.
- Transfer bulgur to the pot and cover it with 2 cups of hot boiling water. Add salt at the beginning of cooking.
- When water reboils, add salt to your taste (approximately 0.5 teaspoons of salt for 500 lm of water will be enough).
- Turn down the heat to a minimum, as the water should be slightly simmering. It can take you from 12 to 20 minutes. The lid of the pot should stay closed while the grain is cooking.
- When you can see that the bulgur is ready, take it from the stove and let it rest extra 10 minutes. If you have any extra liquid left in a pan, do not forget to drain it. But if you keep true to a recipe, it is unlikely to happen.