Medium Bulgur or Cracked Wheat (Vegan)

Cooking bulgur wheat is as straightforward as cooking rice, but the timing and water ratio matter. This method uses a 2:1 water-to-bulgur ratio, a 20-minute simmer, and a 5-minute rest to produce fluffy, separate grains every time.

Don’t rinse the bulgur before cooking. Rinsing washes away surface starch that helps the grains absorb water evenly. Just stir it into the boiling salted water, drop the heat to low, and cover.

The 5-minute rest off the heat is essential. The grains finish absorbing the last bit of moisture during this time. Skip it and the bottom layer may be waterlogged while the top stays dry. A quick fluff with a fork after resting separates the grains and releases excess steam.

Pro Tips

• Keep the lid on during the entire simmer. Lifting it lets steam escape and throws off the water ratio.
• If the bulgur still has a hard bite after 20 minutes, add a splash of water and simmer 5 minutes more. Grain size varies between brands.
• Cooked bulgur stores well in the fridge for up to 5 days. Make a batch and use it all week in salads, grain bowls, or as a side.

Variations

• Toast the dry bulgur in a tablespoon of olive oil for 2 minutes before adding the water. This adds a nutty, deeper flavor.
• Cook in vegetable broth instead of water for a more savory side dish.
• Use as the base for tabbouleh by cooling and tossing with parsley, tomato, lemon, and olive oil.