Bulgur wheat is a nutritious whole grain made from cracked wheat kernels that have been parboiled, dried, and ground into various sizes. It is a staple in Middle Eastern, Mediterranean, and North African cuisines, known for its nutty flavor and chewy texture.
Bulgur Wheat
4
servings10
minutes20
minutesBulgur is rich in fiber, protein, and essential minerals like magnesium and iron, making it a healthy choice for various dishes. It is quick-cooking and versatile, often used in salads like tabbouleh, as a side dish, or in soups and pilafs.
Ingredients
1 cup bulgur wheat (medium or coarse grind)
2 cups vegetable or chicken broth
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt and black pepper to taste
1/4 cup chopped parsley (optional)
Lemon wedges for serving
Directions
- Rinse the bulgur wheat under cold water and drain. Set aside.
- Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 2-3 minutes.
- Stir in the cumin and paprika, cooking for 30 seconds to release their aroma.
- Add the bulgur wheat to the saucepan and stir to coat in the oil and spices. Pour in the broth and bring to a boil.
- Reduce the heat to low, cover the saucepan, and let it simmer for 12-15 minutes, or until the liquid is fully absorbed and the bulgur is tender.
- Remove from heat, let it rest for 5 minutes, then fluff the bulgur with a fork. Stir in chopped parsley if desired.
- Serve warm with lemon wedges on the side for an added tangy flavor.
