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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.

Martha Stewart Living, April 2018

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Read the full recipe after the video.

Recipe Summary test

prep:
5 mins
total:
20 mins
Yield:
Makes about 2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.

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