The bulgur in this protein-fiber side dish is toasted to bring out its deep, nutty flavor before being simmered in chicken stock.



Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium-high heat. Add bulgur, and toast, stirring frequently, until golden and fragrant, 4 to 5 minutes.

  • Stir together toasted bulgur, stock, 3/4 cup water, cinnamon stick, bay leaf, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat; cover, and reduce heat to low. Simmer until all liquid is absorbed and bulgur is tender, 10 to 12 minutes. Discard bay leaf and cinnamon stick (or, if desired, leave in as a garnish). Stir in almonds and oil; season with salt and pepper.

Reviews (3)

15 Ratings
  • 5 star values: 5
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I love wheat bulgur. My favorite way to make it is to prepare the bulgur and in a skillet, fry onions and add golden raisins (and sometimes roasted almonds). Mix this with bulgur in the skillet and serve hot. This also makes a good stuffing for fish.
Rating: 5 stars
MINOUCHKA Easy, healthy and wonderful dish. I served it topped with roasted chicken... de-light'-ful!
Rating: Unrated
Easy recipe, tasty results. My only suggestion is add more liquid. Bulgur comes in different grades, course for pilafs and fine for tabbouleh with a few grades in between. I use a medium one for flexibility, it require more liquid and more time.