Best 13 Bulgur Wheat Recipes

BULGUR WHEAT SALAD

Steps:

• Place bulgur in a large bowl; stir in water. Cover and let stand for 30 minutes or until liquid is absorbed. , In a small bowl, whisk the lemon juice, oil, garlic and salt. Stir into bulgur. Add parsley. , Cover and refrigerate for at least 1 hour. Just before serving, stir in the tomatoes and onions.

BULGUR WHEAT PILAF

Steps:

• Place bulgur in a heat-proof bowl and pour 1 1/2 cups boiling water over it. Let stand for 45 minutes to 1 hour, until most of the water is absorbed by the wheat. Drain.
• Heat oil in saucepan. Saute onion for about 3 minutes. Add garlic, salt, pepper. Saute for 10 seconds.
• Stir the drained bulgur wheat into the onion mixture. Cook for 4-5 minutes. The excess moisture will cook away and then the wheat will begin to brown and become fluffy.
• Add in the frozen peas. Mix well and cook for about 1 minute longer. Stir in the butter.
• Serve immediately.

CHEF FLOWER'S CRACKED WHEAT PILAF - KIBRISLI BULGUR PILAVI

Steps:

• Heat the oil in a small saucepan with lid. Add onion, mix until the onions are transparent. Reduce heat to low and add vermicelli, mix, simmer for two minutes or until the vermicelli looks golden (but not burnt).
• Add bulgur into the saucepan, mix then add the chicken/vegetable stock, tomatoes and season. (Do not add salt if your stock is high in salt), Mix well.
• Cover the pan and simmer very gently heat for four minutes, until the mixture is moist but not watery. If is too dry add more chicken/vegetable stock. Turn off heat.
• Cover with tea towel, place the lid tightly on top and let it stand for 10 minutes before serving.

MEDITERRANEAN BULGUR WHEAT

Steps:

• Bring chicken broth and bulgur to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until bulgur is tender and liquid has been absorbed, 15 to 20 minutes.
• Heat olive oil in a skillet over medium heat; saute onion and celery until tender, about 5 minutes. Add garlic and saute until fragrant, about 1 minute. Stir onion mixture, artichoke hearts, and sun-dried tomatoes into bulgur; season with salt and pepper.

BULGUR WHEAT WITH VEGGIES

Steps:

• Heat oil in large pan over medium-high heat.
• Slice mushrooms.
• Add onion, garlic and mushrooms to pan.
• Saute for about 2 minutes.
• Add the zucchini and wheat, stirring for 3-4 minutes.
• Add broth.
• Cover and let simmer over low heat for about 25 minutes.
• Remove from heat but don't remove the cover.
• Allow to sit for about 20 minutes.
• Fluff and sprinkle with parsley.

BULGUR WHEAT BREAKFAST BOWL

Steps:

• Combine grains, milk, 1 cup water, and salt in a pot. Bring to a boil, then reduce heat to medium and simmer, stirring, until creamy, 15 to 18 minutes. Stir in cheese. Transfer to bowls and top with eggs, cilantro, and hot sauce before serving.

WHOLE WHEAT IRISH SODA BREAD WITH BULGUR

Steps:

• Place the bulgur in a bowl and pour on 1 cup boiling water, or enough to cover the bulgur by about 1/2 inch. Cover the bowl and allow the bulgur to sit for 30 minutes, until all the water has been absorbed and the grains are tender.
• Meanwhile preheat the oven to 450 degrees and line a baking sheet with parchment.
• Place the flour in a large, wide bowl and sift in the baking soda and salt. Mix in with your hands or with a wide spatula. Make a well in the middle of the flour and pour in the buttermilk. Add the bulgur to the well, then mix in the flour from the sides of the bowl to the center using a wide rubber spatula, a wide wooden spoon or your hands, turning the bowl and sweeping the flour from the sides into the buttermilk. Mix until the bulgur and buttermilk have been incorporated into the flour, then scrape out onto a lightly floured work surface. The dough should be soft and a bit sticky. Flour your hands so it won't stick to them.
• Gently knead the dough, only enough to shape it into a ball, then with floured hands gently pat it down to a 2-inch high round, about 9 inches in diameter. Place it on the parchment-lined baking sheet and cut a 1/2-inch deep cross across the top.
• Place in the oven and bake 20 minutes at 450 degrees. Turn down the heat to 375 degrees and bake for another 15 to 20 minutes, until the loaf responds with a hollow sound when tapped on the bottom. Remove from the oven, wrap loosely in a cloth or kitchen towel, and cool on a rack.

BULGUR WHEAT SALAD - TURKISH STYLE

Steps:

• Mix all the ingredients together and let it marinate for at least a half hour in the fridge then serve.
• When pomegranates are in season, I substitute the grape, makes for eye catching colour.

UKRAINIAN KUTIA (KUTYA) MADE WITH CRACKED WHEAT CEREAL (BULGUR)

Steps:

• Cook wheat in 3 cups water till tender on medium heat, about 1 hour. Keep an eye on it so the water does not evaporate. I usually find 30 minutes is enough and I don't need to drain it either.
• Place cooked wheat, half at a time, in a blender container; cover and blend into a paste (I don't blend mine).
• In small saucepan cook poppy seed in 1 cup boiling water till soft, about 10 minutes. Drain.
• Mix together wheat paste, drained poppy seed, raisins, walnuts. Honey, almonds, and vanilla. Chill. Stir in unwhipped cream. Makes 4 cups.

FRESH AND FIGGY BULGUR (BULGOR) WHEAT SALAD

Steps:

• Bring water, pinch of salt and 1 tsp olive oil to a boil in a medium pot. Add Bulgur wheat and stir, then quickly remove from heat and cover. Let stand for 30 minutes.
• When 15 minutes of time remaining for the Bulgur, prepare other ingredients (except for dressing) and toss in a large bowl.
• When Bulgur wheat has cooked, add to other ingredients and mix well (it's OK if the Bulgur wheat is still warm).
• Combine olive oil, turmeric and salt and pepper in a small bowl. Pour over salad and stir to coat. Serve and enjoy!
• Note: sometimes a bit of diced nectarine makes a nice addition.

FRUITY BULGUR WHEAT

Steps:

• Place bulgur wheat in a container, and cover with boiling water to a level of 1/2in above the bulgur wheat.
• Cover the container and leave for 8 minutes.
• Stir through all of the remaining ingredients and season to taste.
• Serve hot or cold.

OLIVE & LEMON CHICKEN WITH BULGUR WHEAT

Steps:

• 1. Set the lemon zest aside for later use. In a bowl big enough to hold the chicken, whisk together lemon juice, ginger, coriander, cumin, nutmeg, salt (if using) and pepper.
• 2. Cut the chicken into 1-inch cubes and toss in the lemon and spice marinade to coat thoroughly. Allow to rest 10 minutes.
• 3. In a large saute pan with cover, heat the olive oil on medium-high until shimmering. Drain away the excess marinade saute the chicken in the olive oil 5 to 6 minutes, turning to cook on all sides. Remove the chicken from the pan and set aside, leaving any remaining oil in the pan. The chicken will cook more with the bulgur wheat so it need not be thoroughly cooked at this point.
• 4. In another container, heat the chicken broth or stock to boiling. This is most easily done in a pyrex measuring cup in the microwave.
• 5. Briefly saute the celery (and/or onion) and garlic in the remaining olive oil. Add the olive and the bulgur and stir to coat. Allow the bulgur to toast for about 2 minutes.
• 6. Add the chicken cubes, chicken stock and lemon zest. Stir to mix. Cover and turn heat to medium low. Allow to simmer 5 minutes.
• 7. Put the spinach on top of the now-swelling bulgur mixture, cover, and continue to simmer another 5 minutes.
• 8. Stir in the spinach, cover, and simmer a final 5 minutes for a total of 15 minutes simmering. Test the bulgur for doneness. It should be al dente yet tender.
• 9. Serve hot.

BULGUR WHEAT WITH DRIED CRANBERRIES

Steps:

• Bring water to a boil in a pot, and mix in bulgur, bouillon granules, and butter. Cover pot, reduce heat to low, and simmer 15 minutes.
• Fluff cooked bulgur with a fork, and gently mix in the dried cranberries.