Go Back
Fluffy cooked bulgur wheat in a light ceramic bowl on a fringed linen napkin.

Easy Stovetop Bulgur Wheat

This simple method produces fluffy, flavorful bulgur that makes an easy side dish for weeknight meals.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 1 cup medium or coarse bulgur wheat
  • 2 tbsp unsalted butter 30 g
  • 3 tbsp olive oil
  • 2 cups hot water
  • Salt to taste

Method
 

Rinse the bulgur
  1. Place the bulgur in a fine-mesh strainer and rinse it under cool running water.
    Rinsing bulgur wheat in a purple fine-mesh strainer under running tap water.
  2. Drain it very well before adding it to the pan. Since the bulgur will be added to hot butter and olive oil, removing as much excess water as possible will help prevent splattering.
Heat the butter and olive oil
  1. Add the butter and olive oil to a medium saucepan or deep skillet.
  2. Heat over medium heat until the butter has completely melted. Do not allow it to burn.
Toast the bulgur
  1. Add the drained bulgur to the pan.
    Bulgur wheat toasting in a dark skillet with melted butter and olive oil.
  2. Cook for 3–5 minutes, stirring frequently, until the grains are evenly coated with the butter and olive oil and begin to smell lightly nutty.
  3. Do not skip this step. Toasting gives the finished bulgur a deeper flavor and helps the grains remain separate.
Add the hot water
  1. Carefully pour 2 cups of hot water into the saucepan. Add salt to taste and stir.
  2. The water may bubble strongly when it touches the hot pan, so pour it in slowly.
Simmer
  1. Bring the mixture to a gentle boil. Reduce the heat to low and cover the saucepan with a lid.
  2. Cook medium bulgur for approximately 12–15 minutes. Coarse bulgur may need up to 18 minutes.
  3. Try not to lift the lid repeatedly while it cooks. The trapped steam helps the bulgur cook evenly.
Let it rest
  1. Once the water has been absorbed, remove the saucepan from the heat.
  2. Keep it covered and let the bulgur rest for 5–10 minutes. During this time, the grains will absorb the remaining steam and become fluffier.
Fluff and serve
  1. Remove the lid and gently fluff the bulgur with a fork.
  2. Taste and add more salt if needed. Serve warm as a side dish or allow it to cool before adding it to salads and grain bowls.

Notes

Bulgur wheat: Medium bulgur will cook a little faster and have a softer texture. Coarse bulgur will be slightly chewier and may need a few extra minutes.
Butter: Butter gives the bulgur a rich flavor. I prefer unsalted butter because it makes it easier to control the amount of salt.
Olive oil: Olive oil helps keep the butter from browning too quickly and coats the grains as they toast.
Hot water: Adding hot water allows the cooking process to begin immediately. You can also use vegetable or chicken broth for additional flavor.