What is bulgur wheat and how to use it?
An ancient Middle Eastern whole grain, coarse bulgar wheat is made from hard red winter wheat berries that have been processed to remove some of the bran. It is then parboiled, dried, and cracked, resulting in a coarse grain that cooks quickly and packs a nutritious punch.
Use coarse bulgur as a substitute for rice to make a tasty pilaf, and to add some heft and nutrition to soups and stews. Coarse bulgur wheat can usually be used in recipes that require brown rice – they’re quite similar in taste and texture.
How to cook coarse bulgar wheat (basic instructions)
- Rinse and add 1 cup of bulgur to 1 1/2 cups boiling water in a medium saucepan. Season to your liking.
- Cover and reduce heat to medium-low and simmer for about 12 minutes or until the bulgur is tender and the liquid is fully absorbed.
- Remove from the heat and let stand, covered, for another 10 minutes. Fluff with a fork before serving.
For more information about bulgur wheat and how to cook it, refer to our bulgur cooking guide.
Coarse bulgur wheat recipes & ideas
Bulgar has a nutty, earthy taste, and can be added to soups, stews, and more. It also makes a fantastic pilaf! Try it as a substitute in dishes that call for farro, pearled barley, or rice for a slightly different flavor profile and texture.
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