How to cook bulgur
For fluffy bulgur, combine 1 part bulgur with 2 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.
How to use bulgur
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.
How to store bulgur
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.
Bulgur was one of the first items I purchased from a bulk bin. I didn’t know much about it, but was inspired to try cooking with it 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 simply cracked wheat berries that have part of the bran removed and are parcooked. This distinguishes bulgur from cracked red or white wheat. Bulgur also comes in four different grinds: fine, medium, coarse, and very coarse. These textures have different uses, but the most popular is fine ground, which is used in tabbouleh.
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.