Prep 2 mins
Cook 15 mins
Bulgur is a light whole wheat grain that is a good substitute for rice. It can be cooked or soaked. *I prefer cooked but am posting direction to both here. Have a friend that is new to whole grain cooking and has asked if I would post some basic cooking directions.
- *Cooked: Add bulgur to water bring to boil, reduce heat, cover and simmer 15 to 20 minutes till liquid is absorbed, fluff with fork.
- Soaked: place bulgur and boiling water in bowl. Cover and let sit for 10 minutes. Fluff with fork.
Many times, with recipes like this I have a difficult time deciding which to prepare, so . . . I did 'em both ~ Cooked half a batch & soaked half a batch! We, too, much preferred the cooked bulgur, but still, the soaked version was very acceptable, & both do make for a nice change from the often-served rice! Thanks for sharing it! [Recipenapped & made in the Vegetarian/Vegan Recipe Swap 22]
Simple, healthy and great tasting. I always have bulgur on hand but, for some reason, highly underuse it. I don't know why because I really like it and it's always a welcome break from rice and potatoes. I paired this with a North African seasoned beef stew for DH and I enjoyed just the bulgur cooked as directed with just a 1/2 tsp of butter on it. It was easy on a tummy that was feeling a bit off last night. Thanks Deb :D
I tried the new way: soaked bulgur.
Thanks Debbwl, this came out perfect, not to dry, not to wet and fluffy! I think that for this way a not oversized bowl is convenient.
My daughter found out that I prepared the bulgur with a new method and she found it wonderful!
In this way everybody can prepare a warm lunch in the office. You only need hot water to the dry ingredient/s! Perhaps you can add some salt, pepper, dry-roasted onions and a teaspoon tomato paste to the bulgur in advance. After soaking it with hot water you have a ready meal! Why not?
I prepared the bulgur plain with a fava bean stew (fried onions, cooked fava beans, celery stalk, white wine, salt, pepper and a tomato paste).