Basic Bulgur

May 26, 2008

Grains are one of those healthy foods that I never think about. I’m not sure what inspired me, but late one night about a month ago I was rummaging through the pantry and found bulgur or cracked wheat - I’m still not sure which I ate. Mark Bittman distinguishes between the two, cautioning not to confuse them - bulgur is steamed, then hulled and dried, while cracked wheat is raw. Consequently, bulgur cooks faster.

Anyway, I followed the recipe for bulgur and it turned out pretty good. Was it how it is supposed to be? I don’t know, but it had an earthy flavor to it with a slightly crunchy, oatmeal-like texture. I didn’t do anything fancy to it because I wanted to see what it tastes like alone. The recipe is from Bittman’s How to Cook Everything Vegetarian, and actually isn’t a recipe for bulgur, but rather his method of cooking any grain.

You’ll need a cup of bulgur, salt, and water.

Add the cup of bulgur to a small sauce pan, put in a pinch or two of salt, then add water to cover the bulgur by about an inch.

Stir it briefly and turn on the heat to bring it to a boil. Once it is boiling, turn it down until you have a gentle, constant bubble.

The water will be absorbed while it cooks. Merely keep an eye on it and taste it to tell if it is done. If the water disappears, add a little more to keep the bulgur moist. Once it tastes cooked and the water is gone (you can drain it if necessary), add a tablespoon or two of olive oil and serve.

I didn’t find bulgur amazing, but it is healthy and was still good. The earthy flavor it provides is quite distinct from most foods I eat. I’d recommend picking some up - you can store it for a long time in a ziploc and I’m sure there are ways to add more flavor.

Preferences and Tips

• It is good the way it is, although some spices and things wouldn’t hurt.
• It is easy to make which is nice - add bulgur and salt, cover with water, cook until done.

Printable Recipe

Equipment

• Small saucepan

Ingredients

• 1 cup of bulgur (or any amount you want, really)
• Salt to taste
• 1 tbsp. olive oil

Recipe

1. Put the bulgur in a small saucepan and add a pinch of salt. Cover with water to about an inch above the bulgur.
2. Turn on the heat until the water boils, then turn it down until it is a constant, gentle bubble.
3. The bulgur should be close to done when the water is gone, but the key is to taste it and keep cooking until it is done to your liking. Just add more water to keep it moist the whole time.
4. When it tastes done, remove it from the heat and add a splash of olive oil, then serve.

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