Basic Preparation Instructions for Bulgur

Below are the basic cooking instructions for Red Bulgur. Made from red durum wheat that has been cracked and parcooked, Red Bulgur is a delicious choice for featuring in casseroles, soups, pilafs, and grain salads. These instructions are easy to follow and the Bulgur is ready to eat in only 15 minutes!  Presoak instructions below are great for using Red Bulgur in dishes such as Tabbouleh and Kibbeh. Make Red Bulgur your own by adding your favorite vegetables, spices, broths, nuts, and more.

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Votes: 12
Rating: 4.33
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Servings 4people
Prep Time 0minutes
Cook Time 15minutes
Submitted By Bob's Red Mill Natural Foods
These instructions are printed on the label of Bulgur Wheat. Whole Grain! High Fiber, Lactose Free, Low Cal, Low Fat, No Sugar, Soy Free, Vegan. Net Carb = 23g.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 12
Rating: 4.33
You:
Rate this recipe!
Servings 4people
Prep Time 0minutes
Cook Time 15minutes
Submitted By Bob's Red Mill Natural Foods
These instructions are printed on the label of Bulgur Wheat. Whole Grain! High Fiber, Lactose Free, Low Cal, Low Fat, No Sugar, Soy Free, Vegan. Net Carb = 23g.
Share this Recipe
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Ingredients
Ingredients
Instructions
  1. Add 1 cup bulgur to 2 cups cold water. Bring to a boil; cover and simmer for 12 - 15 minutes or until tender. Drain off excess liquid. Makes 2 to 2-1/2 cups cooked bulgur.



    To presoak Bulgur: Place 1 cup Bulgur in bowl. Add 1 cup boiling water, stir and let stand 1 hour. Drain off an excess liquid. Yields 2 to 2-1/2 cups presoaked bulgur.
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Recipe Comments

4 thoughts on “Basic Preparation Instructions for Bulgur

  1. Tom Tokarz

    Do you need to cook/presoak bulger before adding to oatmeal cookie dough? Grandma’s recipe didn’t say and I’m told they were delicious but our’s require Mastodon molars after putting bulger in directly from the package! P.S. My wife is the cook – I’m simply the eater. Help me!

    Reply
    1. Recipe Specialist

      Yes, when adding Bulgur to baked goods you will want to soak it first. To do so, add boiling water to the Bulgur and allow this mixture to sit for approximately 30 minutes. After the 30 minutes, strain the it and add it to your recipe with the wet ingredients.

      Reply
  2. Torikai Jane

    For tabbouleh, do I cook the bulgar or just add boiling water and let it sit for 30 minutes?
    Also, how do you store bulgar? In the refrigerator, freezer or pantry?
    Thank you.

    Reply
    1. recipe specialist

      Hello,
      You can make the bulgur either way, the directions give both methods of preparation. Once the bulgur is prepared, store in the refrigerator for up to 3 days. Store uncooked bulgur in an airtight container in your pantry, or in the freezer or refrigerator. This will help extend the shelf life by about 6 months past the best-by date on the label.

      Reply

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