How To Cook Bulgur Wheat Perfectly



For Medium Or Coarse Bulgur

  • 182g bulgur wheat, medium-coarse or coarse
  • 350ml broth or water
  • 1 tablespoon olive oil, optional
  • Kosher salt
  • Parsley for garnish


  • Rinse 1 cup of bulgur and drain well.
  • In a medium saucepan, bring 1 ½ cups of low-sodium broth (or water) to a boil. Stir in the drained bulgur and olive oil (if using). Season with a big dash of kosher salt.
  • Allow the liquid to bubble again, then turn the heat down. Cover and let simmer for about 12 minutes or until the bulgur is tender and has fully absorbed the liquid.
  • Remove from the heat and let stand, covered, for another 10 minutes (leave it alone).
  • Fluff with a fork and garnish with parsley before serving.