Food & Cooking Recipes Ingredients Pasta and Grains How to Cook Bulgur By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 2, 2021 Print Share Share Tweet Pin Email Prep Time: 5 mins Total Time: 20 mins Yield: Makes about 2 1/2 cups While we love bulgur in a traditional tabbouleh, this high-fiber, quick-cooking grain can do so much more. Try it in our California-Style Veggie Burgers or serve it as a tasty, healthy side dish with dinner tonight. Ingredients 1 cup medium-grind bulgur Pinch of kosher salt Extra-virgin olive oil (optional) Directions Combine bulgur, 1 1/2 cups water, salt, and a drizzle of oil in a saucepan. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork. Use immediately, or spread on a rimmed baking sheet to let cool. Bryan Gardner Cook's Notes Don't use fine bulgur for this recipe -- the grains are so small that they don't require cooking; a 10-minute soak in boiling water does the trick. Print