Yesterday, after seeing my meal of the day, a reader asked how to make bulgur pilaf. So, here’s more than you ever wanted to know about bulgur: Just like hulled barley, bulgur is another one of those perfect grains. High in fiber and protein, and low in fat and calories, it has more than twice the fiber of even brown rice.
But most importantly, bulgur tastes super-yummy.Tossed with dried fruit and non-dairy milk (or apple juice) for a nutritious breakfast, mixed with spices for a filling side dish, eaten as Middle Eastern tabouli, or used as a stand-in for rice in a fried rice dish (such as in my Bug-a-Boo Bulgur recipe),… no matter what your taste buds crave, you can’t go wrong with this versatile grain.
Above: tomatoes, sauteed chard, smoked tofu, and “Bug-a-Boo” Bulgur .
But many people shy away from bulgur because they don’t know how to cook the grain. I used to think that making bulgur was difficult, as I thought it involved pre-soaking the grains and then boiling for a long time, constantly watching to ensure that the contents of the pot didn’t bubble over. Well guess what: You do not need to mess with any of these steps to get perfectly-cooked bulgur!
How to: Perfect Bulgur Pilaf:
- Measure 1 serving of bulgur (40ish grams) into a big pyrex-type dish. (I like light bulgur, as opposed to dark.)
- Add some salt. (I use 1/4 tsp)
- Add about a cup of water
- Cook in the microwave for 4 minutes, then leave to sit in the microwave for 15 more minutes.
- Either drain off any excess water or don’t drain, but cook for another 2 minutes and let sit for another hour, then put in the fridge (I use the second choice).
- Now add whatever you want! Spices, veggies, raisins… go crazy! I like to add 1/2 tsp onion powder, 1 tsp pre-melted sbl, and a little more salt.
Same meal as yesterday’s, just on a different plate. Hope you enjoyed the bulgur tutorial.
You an also just throw bulgur in your rice cooker and make it just like you would rice. I always put a little cinnamon and allspice in it … or tomatoes and onions for a stickier version.
i LOVE bulgur, it’s my fave grain! love the cutesy name of your pilaf, you are so funny. nice catch with the free coconut butter, i’m going over there to check it out now!
I always forget about bulgur! But it rhymes with vulgar, so I see a recipe title in the works…now I may have to work on that.
Oh ym gosh- Bulgur wheat and I are besties! I prefer to toast mine a little in a dry pan (the dark kind of bulgur), add either water or vegetable stock, a cinnamon stick, and a bayleaf and let it barely tremble for about 15-20 minutes on the stove. When I make it, I usually make a few servings that way it’s already cooked for me in the refrigerator for the week.
I like to do sweet and savory things with it-its just a wonderful grain, in my opinion. I’m glad you mentioned it!
🙂
Hahah, I should get to trying some bulgur then. I’ve never had it. I’m stuck with rice because it’s easiest to find and get. I’d love to try it though, same with quinoa.
I recently purchased some bulgar, and I had no idea what to do with it! Totally bookmarking this post.
I’ve tried pretty much every grain out there EXCEPT for bulgur. If you say it’s delicious, then I must try some 🙂
Ok, so I tried Artisana coconut butter once a while ago and I didn’t like it?! Maybe I got a bad jar or something…but it was really hard, like I had to scrape it out with a knife. And it didn’t melt, it was sort of like chocolate flakes (which is still delish but not worth all the $!!)
Thanks for the heads-up re: your coupon code! I think I’m the only one left who hasn’t tried coconut butter. 🙁 Considering that I’m like, coconut’s biggest fan (for every reason!), I think that needs to change!
I’ve been wanting to try Bulgar! I’ve just got to bite the bullet 😉
Hmm bulgar… the only time ive tried it would be in tabouli (that is bulgar right?!) i shall try your breakfast idea it sounds totally different and yummy.