Most people know Bulgur from Tabbouleh salad, where all you need to do is soak the Bulgur in hot water for about 20-30 minutes, and the grains soak up all the water and become soft. Then you put the grains in a salad and there you go!
First off what exactly is Bulgur? Bulgur wheat is a whole wheat grain that has been cracked and partially pre-cooked. That is what makes it possible to soak the grains in hot water for Tabbouleh salad and be ready so fast. Bulgur is very popular in Middle Eastern cooking.
However, you can also cook the Bulgur for a longer period of time which will make it a great alternative to rice in almost any meal. Both me and my husband are white rice lovers, so we end up eating a lot of rice during the week. I very frequently cook Bulgur on Shabbat to change up the meal. Cooked Bulgur has an amazing texture.
This is how I make cooked Bulgur with Mushrooms and Green Onions:
What you need:
4 green onions, chopped
Package of mushrooms, sliced (about 10 medium-sized mushrooms)
2 cups of Bulgur (#2, medium grain)
2.5 cups water
Salt and Pepper
1 Kitchen Towel
- Chop up the green onions and slice the mushrooms. First saute the green onions in olive oil for a minute or two. Add the mushrooms and cook covered until the mushrooms are soft. About 4-5 minutes.
- Add in the Bulgur, salt and pepper and mix it up with the onions and mushrooms for a minute or so.
- Add the water, bring to a boil, and let simmer for 25 minutes.
- After 25 minutes, turn off the heat and quickly put a towel in between the lid and the pot. Let it sit like this for 20 minutes. This prevents the Bulgur from becoming mushy/watery.
- After those 20 minutes your Bulgur is ready. Enjoy!
*Note: If I can’t make it to Machne Yehuda (the shouk) to buy grains, I usually buy Sugat’s Bulgur and their other grains/legumes. They have good quality products. I have also seen this brand in many kosher aisles in the U.S.
Let me know how your Bulgur comes out!