How To Cook Coarse and Extra Coarse Bulghur Wheat
An Original Recipe by Lorraine Elliott
Preparation time: 2 minutes plus 10 minute
Cooking time: 12 minutes
- 200g/7ozs yellow, white or red coarse bulghur
- 300g/10.6ozs stock or water
Step 1 - Place the stock or water onto boil in a medium pot with a lid. Rinse the bulghur in a sieve. Once boiling add the bulghur to the pot and place the lid on it. Once it starts boiling again, turn the heat down to the lowest setting and do not remove the lid. Steam for 12 minutes. Turn off the heat and allow to sit with the lid on for 10 minutes. Fluff with a fork.
If the water hasn't fully absorbed you may need to cook it for a couple of minutes longer or test it to see if the texture is to your liking and if it is, drain the excess liquid.
Note: extra coarse bulghur requires 15 minutes of steaming rather than 12 minutes that you need for coarse bulghur.
How To Cook Fine Bulghur
Preparation time: 2 minutes plus 20 minutes waiting time
Cooking time: 0 minutes
- 100g/3.5ozs fine bulghur
- 180g/6ozs hot stock or water
Step 1 -Place the bulghur in a large bowl and pour the hot stock or water on top covering it. Wait for 20 minutes for the liquid to absorb. Then fluff with a fork.