Bulgur wheat is one of those often neglected grains that you really only get when at a too-fancy restaurant that charges way too much for a bowl of wheat.
However, despite its reputation, bulgur wheat is not only super delicious and incredibly versatile, but it is also really easy to make at home – not to mention really healthy!
So put away your hesitations, and learn how to make some bulgur wheat at home!
How Can I Use My Homemade Bulgur Wheat?
Bulgur wheat is the perfect carb side dish to accompany basically any meal you can imagine. You should treat bulgur wheat basically like pasta, and just use it to help bulk out any meal you plan to make.
You can also use it as the filling ingredient in things like soups and stews – not only is it dense and filling, but it is surprisingly low in calories and high in fiber, making it the perfect addition to something like a chili or a really warming winter stew.
What Kind Of Special Equipment Do I Need To Make Homemade Bulgur Wheat?
Bulgur wheat is a super simple grain to make yourself, and really only requires a good saucepan for boiling water in, and a good lid to ensure you don’t lose too much moisture to evaporation!
Ingredients
1 cup of Bulgur Wheat
1 tsp of Salt
Water
How To Make Bulgur Wheat At Home
Step 1 – Transfer your bulgur wheat to a bowl of cold water, and leave to soak overnight.
Step 2 – In the morning, drain the wheat completely, and then transfer them to a saucepan and cover them with water, leaving 2 inches at the top.
Step 3 – Boil your bulgur wheat for 60 minutes, or until the wheat easily breaks apart with pressure from your finger and thumb and it has not chew to it when bitten into.
Step 4 – Serve your bulgur wheat immediately, with whatever seasonings you like!
Optionally, if you want to break this down further and dehydrate it for storage:
Step 5 – Leave your bulgur wheat to dry in a low oven until the pieces are completely dried.
Step 6 – Grind your now-dried bulgur wheat pieces in a food processor or blender until they are broken apart completely, and then store them in an airtight container for up to 1 month.
Troubleshooting Tips
• If your bulgur wheat is absolutely refusing to cook, and all of your water has evaporated, then you have probably just not given it enough water to start with. Either that or the pot wasn’t lidded properly, so too much of your water evaporated away, leaving not enough there to actually cook the wheat! Try and add a little bit more water to your bulgur wheat, and you should be just fine.
• You might find that your bulgur wheat lacks any kind of significant flavor after it has boiled. Well, if this happens, you probably didn’t give it anywhere near enough salt! Since this is basically just a boiled grain, if you don’t salt it enough, you will really notice it! So if it feels like it is a bit bland, feel free to add a few dashes of salt.
Nutritional Facts
For the health-conscious out there, here are the nutritional details for 1/4 cup of bulgur wheat.
Calories: 86
Total Fat: 0.3 grams
Saturated Fat: 0.1 grams
Cholesterol: 0 milligrams
Sodium: 9.6 grams
Total Carbohydrates: 19 grams
Dietary Fiber: 4.6 grams
Sugars: 0.1 grams
Protein: 3.1 gram
Potassium: 105 milligrams
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FAQs
This recipe accommodates both regular bulgur wheat, the kind that comes in a packet, and the dried, whole kernel type.
Which kind you choose to use is totally up to you, as one is a lot easier to prepare than the other! It is worth mentioning, though, that already cracked and prepared bulgur wheat, the kind that only really needs to be boiled in a saucepan, is not only easier but it has been cracked and separated from the wheat hull for you, making the whole eating experience that much easier.
This recipe makes for some really simple, filling, and satisfying bulgur wheat – however, there is nothing stopping you from really experimenting and playing around with the seasonings you add to your bulgur wheat!
From cumin and paprika to cayenne and chipotle, how your bulgur wheat is up to you! You can also completely change up the liquid you use to cook your bulgur wheat to add even more flavor! A good quality chicken or shrimp stock would make a really delicious bulgur wheat.
How to Make Bulgur Wheat At Home
Ingredients
1 cup Bulgur Wheat
1 tsp salt
Instructions
Step 1 – Transfer your bulgur wheat to a bowl of cold water, and leave to soak overnight.
Step 2 – In the morning, drain the wheat completely, and then transfer them to a saucepan and cover them with water, leaving 2 inches at the top.
Step 3 – Boil your bulgur wheat for 60 minutes, or until the wheat easily breaks apart with pressure from your finger and thumb and it has not chew to it when bitten into.
Step 4 – Serve your bulgur wheat immediately, with whatever seasonings you like!
Optionally, if you want to break this down further and dehydrate it for storage:
Step 5 – Leave your bulgur wheat to dry in a low oven until the pieces are completely dried.
Step 6 – Grind your now-dried bulgur wheat pieces in a food processor or blender until they are broken apart completely, and then store them in an airtight container for up to 1 month.
Nutrition Facts
- Serving Size: 1/4 cup
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