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Bulgur wheat is a popular grain in cooking, just like quinoa. But do you really know how to cook bulgur? As you'll soon discover, it's not so complicated.
What is bulgur wheat?
This Middle Eastern whole wheat durum grain whose name literally means "cracked wheat," is generally cooked like semolina, and used in both sweet and savoury dishes.
It's rich in proteins and minerals like magnesium and manganese and has a nutty taste.
How to cook bulgur wheat
Cooking bulgur wheat is extremely simple, much, like pasta or rice and it's ready in under 15 minutes. Here's how:
1. Pour a quantity of bulgur (about 80gr per person) and twice its volume of water into a saucepan.
2. Cook on low heat for 8 minutes, until the water is absorbed by the bulgur. Cover and take the pan off the heat for 4 minutes.
3. By this time the bulgur grains will have swollen by absorbing the water and will not normally need to be drained. Simply fluff up the grains with a fork.
4. Eat immediately while it's hot or let the grains cool completely to turn into a refreshing salad in our recipes below.
Wondering how to cook with bulgur? If you've had a bag of bulgur wheat knocking around in the pantry for some months, here are some recipe ideas to get you excited about opening up that bag.
Bulgur Wheat Salad
A simple bulgur wheat salad is one of the tastiest ways of putting the grains to good use. What's more it's a very robust salad, ideal for a packed lunch or a picnic. Plenty of fresh herbs, lemon, olive oil and seasoning help pump up the flavour.
Bulgur Wheat stuffed Aubergine
This Ottolenghi inspired recipe uses bulgur wheat as a tasty stuffing inside a rich aubergine and dressed with a tahini sauce. Here's the recipe for a mavellous all in one vegetarian supper dish.
Bulgur Wheat and Kebabs
Bulgur can also be used as a side dish to accompany grilled meats, and is especially more flavoursome when cooked in meat stock. Find the recipe you need here.
If you'd prefer to try someting sweet, bulgur can also be turned into a version of a rice pudding. Try this recipe over at Epicurious.