Bulgur Wheat is a versatile grain that cooks quick and pairs excellently with everything. It is a healthy side dish that you can eat warm or cold.
Bulgur wheat, a grain that resembles much rice, is a healthy and nutritious cereal with many health benefits. While many of you are familiar with bulgur from the famous Oriental dish – the traditional Tabbouleh – it is also popular as a side dish pairing great with anything. You can check my Tabbouleh recipe here.
Bulgur, just like many other grains, will make a great side dish to some roasted or baked meat. Even though many of us are more familiar with rice, buckwheat, or pasta, bulgur is also healthy and delicious at taste cereal than ordinary rice. For me, it is more delicious and easy to make.
Bulgur is a grain that you can eat warm with some gravy, meat, or fish or cold in salads.
Some years ago, it was difficult to found bulgur in stores outside Israel and other oriental countries. Nowadays, you can easily find it in any store and use it any time of the day. Also, you can easily store it in a dark place in the kitchen and use it when you are out of ideas and imagination.
What is bulgur wheat?
Bulgur wheat ( from Arabic named ‘groats’) is the staple dish in the Middle East/Oriental countries. Bulgur is one of the oldest cereal of all times; its history goes back to ancient times. Bulgur has a nutty/earthy taste, and you can find it in stores as medium or coarse.
It is one of the most famous ingredients found in many local and traditional recipes. Bulgur is high in fibres, is fast cooking, and a healthy side dish alternative. Bulgur is frequently used in pilafs, salads, soups, boiled, and even in meatballs. Many people and I have discovered this great ingredient from the famous Tabbouleh salad recipe.
How do I cook 1 cup of bulgur wheat?
The rule is simple and easy. One cup of bulgur wheat goes with 1 ½ (2) cups of water. The rule is the same as to the rice. Add seasoning, some drops of oil, and cook max 10 minutes until fluffy, soft, and airy.
Is bulgur healthier than rice?
Bulgur is a healthy grain, and for me, it is much healthier and delicious than rice. Nutritionists say that bulgur contains twice as much fibre as rice and is much healthier for digestion. Black rice is much better than white rice, but because bulgur isn’t costly, then it wins on the ring.
Is bulgur wheat a carb or protein?
Bulgur contains fibres and a big complex of carbohydrate. It is not processed than most grains in the store, is low in calories, and very healthy. Also, bulgur is not stripped from its healthy and beneficial nutrients and provides a slow-release of energy that makes it an excellent carb.
How to cook Bulgur Wheat?
Bulgur wheat is cooked according to the pack. I have used round coarse bulgur and have cooked it the same as I cook the rice. In my family, bulgur has won the race, and this is why I try to make bulgur more frequently than rice.
Because it is a simple and cheap dish, you need just a few ingredients. I have added some lemon juice and chopped parsley for more aroma and flavours.
On medium heat, place a pot, and for each cup of bulgur, pour 2 cups of water. If you want it more flavourful, pour the chicken broth. Bring to a boil.
Once it boils, add the seasoning ( salt, pepper, pepper flakes) and then cover with a lid the pot. Lower the heat and let it simmer for about 10 minutes. While all the liquid is absorbed, it means that bulgur is ready.
Turn off the heat and let it sit for some minutes.
Add some lemon juice, chopped parsley and a tbsp of olive oil.
Gently mix and serve next to anything.
How To Cook Bulgur Wheat?
- 1 cup bulgur wheat
- 2 cups water
- 2 tsp lemon juice
- On medium heat, place a pot and for each cup of bulgur pour 2 cups of water. If you want it more flavourful pour chicken broth. Bring to a boil.
- Once it boils add the seasoning ( salt, pepper, pepper flakes) and then cover the pot with a lid.
- Lower the heat and let it simmer for about 10 minutes.
- All the liquid should be absorbed. Turn off the heat and let it sit for some minutes.
- Add some lemon juice, chopped parsley and a tsp of olive oil.