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Ingredients

  • 1 cup bulgur
  • 2 cups water

Directions

  1. Wash hands with soap and water.
  2. In a saucepan, combine bulgur and water; bring to a boil. Cover the pan, reduce heat to simmer and cook until tender, about 12 minutes.
  3. Drain off excess liquid, fluff with a fork and serve as desired.
  4. Refrigerate leftovers within 2 hours.

Notes

  • Enjoy cooked bulgur as a side like rice or in a whole grain salad, grain bowl or baked good.
  • You can also prepare bulgur by putting it in a bowl and covering it with boiling water. Let stand for 10 to 30 minutes, then drain off extra liquid. Less time is needed for fine-grain bulgur and more time is needed for course-grain bulgur.
  • For best quality, use refrigerated cooked bulgur within 3 days or freeze in air-tight packaging for up to 2 months.
  • Bulgur comes from cracked whole-grain kernels of wheat that are partly cooked and then dried before packaging.
  • Other spellings for bulgur are bulgar and bulghur.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
3 cups
Cooking time:
15 minutes
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