Boiled bulgur

Cookinero 25 Feb 2025

Boiled bulgur is a healthy and unusual side dish for those who watch their diet and figure. Its caloric content is less than 100 kcal, so you will definitely not gain weight. Like any cereal, bulgur is a hearty dish, rich in fiber and “long” carbohydrates, with which you will feel full for a long time.

How to cook Boiled bulgur

Step 1

Boiled bulgur

Pour 2 cups of water into a saucepan or stewpan and bring to a boil. Then add bulgur, salt and pepper. Cook under a lid on low heat for 15 minutes.

Step 2

Boiled bulgur

Turn off the heat, stir the bulgur and leave it covered for another 15 minutes. The cereal should absorb all the water and swell.

Step 3

Boiled bulgur

Place the cooked bulgur on plates and serve. Enjoy!

Boiled bulgur - FAQ About Ingredients, Baking Time and Storage

Yes! Using vegetable or chicken broth instead of water adds depth to the bulgur. Adjust salt accordingly since broth contains sodium.
Store cooled bulgur in an airtight container for 3-4 days. Reheat with a splash of water to restore moisture.
No, bulgur is wheat-based and contains gluten. Try quinoa or rice as gluten-free alternatives.
Absolutely! Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat with a bit of water or oil.
Stir in sautéed veggies, chickpeas, or feta cheese. Drizzle with olive oil or lemon juice for extra zest.
This likely means it needed more liquid or time. Add ¼ cup hot water, cover, and let sit for 5-10 more minutes.
Yes! Use a 1:2 ratio of bulgur to water (just like the stovetop method) and select the ‘white rice’ setting.
No, bulgur is high in carbs. For keto, try cauliflower rice or hemp hearts instead.
It’s already vegan! Just avoid animal-based additions like butter or cheese. Try nutritional yeast for a cheesy flavor.
Microwave with a damp paper towel or reheat in a pan with a tablespoon of water to prevent drying out.

Reviews: 0

0 Overall rating
5
0
4
0
3
0
2
0
1
0

Have you already prepared this recipe? Tell what you think.

Write a review

Will be displayed on the comment.
Your review must be at least 50 characters.

Trending

Khinkal in Dagestan style

Khinkal is a traditional Caucasian dish. It is often confused with such a famous Georgian dish as khinkali. And, although the set of products in both dishes is quite similar, they are nevertheless different. Traditionally, khinkal is prepared on the

Chevapchichi in bell pepper and tomato sauce

Cevapcici is a popular Balkan dish, which is small sausages made of minced meat with onions and spices. This dish can be seen in countries such as Serbia, Montenegro, and Croatia. The minced meat for cevapcici is traditionally beef, less often lamb a

Lazy lavash lasagna

If you want to make lasagna but are afraid of working with sheets of dough, there is an alternative recipe - lazy lavash lasagna. The ingredients are almost the same as the original recipe. The main difference is the use of lavash instead of lasagna

Cherry jam in a slow cooker

This is a very quick way to make jam, which is very convenient to make from frozen cherries. Of course, cherry jam, ideally, should be with seeds, and it is also delicious.

Apricot mousse cake

Do you want to amaze your loved ones and guests at home? Prepare a mousse cake with apricots according to our recipe! There will definitely not be indifferent: this dessert deserves epithets exclusively in superlatives. A thin layer of crumbly dough,

Blackcurrant compote

Blackcurrant compote is a quick, tasty and healthy drink. It is especially good to cook it from home-grown currants. Making compote from currant berries is very simple: you need to boil water in a saucepan, add berries, sugar - and the currant compot

Apricot and gooseberry jam

The combination of sunny apricot and amber gooseberry is already picturesque in itself. Since it is difficult to catch the moment of optimal ripeness of gooseberries, they are often picked while still green and sour. In this case, this is what we nee

Achuchuk salad

The peculiarity of this salad is that the tomatoes and onions are cut into thin slices. This can only be done with a very well sharpened knife. Actually, this is reflected in the name of the salad: "Achuchuk" is translated from Uzbek as &qu

Categories Menu Recipes
Top