Bulgur was one of the first items I purchased from a bulk bin. I didn’t know much about it beyond a couple bulgur recipes I'd saved. However, inspiration too hold after a recent conversation with my mother about an amazing vegetarian chili recipe she lost years ago, but remembered it was full of bulgur. So I started there and I’m so happy I did.
The nutty and chewy texture holds up well as a meat sub in my favorite chili and sloppy joes. Bulgur is whole wheat that is parboiled, dried, and sifted different coarseness: fine, medium, coarse, and very coarse. By parboiling the wheat before cracking, it makes this wheat quick cooking and maintains a fluffy, non-sticky texture. This distinguishes bulgur from cracked red or white wheat. Bulgur also comes in four different grinds: . These textures have different uses, but the most popular is fine ground, which is used in tabbouleh.
Given bulgur is more the label for a process than the grain itself, bulgur can be made from any type of hearty whole grain such as the ancient wheats, rye, and barley. Most commonly, however, bulgur is made from durum wheat.
Bulgur can be cooked ahead of time and either frozen or refrigerated until ready to use. It makes a great addition to soups, casseroles, pilafs, and even veggie burgers! Because bulgur comes from pre-cooked wheat berries, cooking time is drastically reduced. It’s one of my favorite, quick-cooking pantry items that helps get dinner on the table quickly.
For medium + coarse bulgur, combine 1 part bulgur with 1 3/4 parts water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and let cook for about 15 minutes or until the liquid has been absorbed and the bulgur is tender.
For fine bulgur: combine a 1:1 ratio of fine bulgur and water in a small pot. Bring to a boil, cover, and remove from heat. Allow to steam for 10 to 15 minutes. Remove the lid and fluff before serving.
I like to use bulgur in pilafs, burgers/patties, chilis, and stuffed vegetables. When cooked with a bit more liquid, it also makes a great porridge.
Bulgur is best stored in airtight containers in a cool place. Whole and pearled barley can be stored up to a year in the freezer or up to 6 months in the pantry.
Red and Golden, based on wheat variety used.
