Turkish bulgur isn't actually rice—it's cracked wheat that cooks in 12 minutes because it's pre-steamed and dried.
Bulgur Rice
Dive into the delightful world of bulgur rice with this super simple recipe that guarantees a flavorful outcome every time! Just combine fluffy bulgur with aromatic garlic and a splash of zesty lemon juice for a dish that’s bursting with freshness. Perfect as a side or a base for your favorite veggies, this dish is sure to become a staple in your kitchen!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- pepper pasteoptionalcan use only tomato paste
- 1.5 cups boiled water (360 ml)
🥛Dairy & Eggs(1)
- 200 grams butter (14 tbsp)
🫙Pantry Staples(3)
- 1 cup bulgur (240 ml)
- 3 tablespoons sunflower oil (45 ml)
- tomato paste
🧂Spices & Seasonings(1)
- salt
👨🍳 Instructions
- 1
Wash the bulgur and set it aside.
- 2
In a pan, heat 1 tablespoon of butter and 3 tablespoons of sunflower oil.
- 3
Let the butter melt, then add the tomato paste and pepper paste.
- 4
Add the bulgur and mix well, frying for a few more minutes over medium heat.
- 5
Add salt and 1.5 cups of boiled water, mixing gently.
- 6
Let it simmer on low heat with a lid for 10 to 15 minutes until the water is fully absorbed.
- 7
Turn off the heat, mix well, cover with a paper towel, and let it sit for 10 minutes to absorb moisture.
- 8
Serve with yogurt.
💡 Pro Tips
- ✓Toast bulgur in the oil-butter mixture for 3-4 minutes until grains smell nutty and turn golden - this creates a protective coating that prevents mushiness and adds depth.technique3-4 minutes
- ✓Use a 1:1.5 bulgur to liquid ratio (not the typical 1:2 for rice) because bulgur is pre-cooked and needs less hydration to reach optimal 60-65% moisture content.ingredient1:1.5 ratio
- ✓Keep water at a gentle simmer (185-190°F) rather than boiling to prevent the bulgur from breaking apart and becoming gluey.timing185-190°F
- ✓Place the paper towel under the lid to absorb condensation steam - this prevents water droplets from falling back and creating soggy spots.technique
- ✓Bloom the tomato and pepper pastes in the hot fat for 30-60 seconds before adding bulgur to develop their flavors through the Maillard reaction.timing30-60 seconds
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Turkish bulgur isn't actually rice—it's cracked wheat that cooks in 12 minutes because it's pre-steamed and dried.
Bulgur Rice
Dive into the delightful world of bulgur rice with this super simple recipe that guarantees a flavorful outcome every time! Just combine fluffy bulgur with aromatic garlic and a splash of zesty lemon juice for a dish that’s bursting with freshness. Perfect as a side or a base for your favorite veggies, this dish is sure to become a staple in your kitchen!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- pepper pasteoptionalcan use only tomato paste
- 1.5 cups boiled water (360 ml)
🥛Dairy & Eggs(1)
- 200 grams butter (14 tbsp)
🫙Pantry Staples(3)
- 1 cup bulgur (240 ml)
- 3 tablespoons sunflower oil (45 ml)
- tomato paste
🧂Spices & Seasonings(1)
- salt
👨🍳 Instructions
- 1
Wash the bulgur and set it aside.
- 2
In a pan, heat 1 tablespoon of butter and 3 tablespoons of sunflower oil.
- 3
Let the butter melt, then add the tomato paste and pepper paste.
- 4
Add the bulgur and mix well, frying for a few more minutes over medium heat.
- 5
Add salt and 1.5 cups of boiled water, mixing gently.
- 6
Let it simmer on low heat with a lid for 10 to 15 minutes until the water is fully absorbed.
- 7
Turn off the heat, mix well, cover with a paper towel, and let it sit for 10 minutes to absorb moisture.
- 8
Serve with yogurt.
💡 Pro Tips
- ✓Toast bulgur in the oil-butter mixture for 3-4 minutes until grains smell nutty and turn golden - this creates a protective coating that prevents mushiness and adds depth.technique3-4 minutes
- ✓Use a 1:1.5 bulgur to liquid ratio (not the typical 1:2 for rice) because bulgur is pre-cooked and needs less hydration to reach optimal 60-65% moisture content.ingredient1:1.5 ratio
- ✓Keep water at a gentle simmer (185-190°F) rather than boiling to prevent the bulgur from breaking apart and becoming gluey.timing185-190°F
- ✓Place the paper towel under the lid to absorb condensation steam - this prevents water droplets from falling back and creating soggy spots.technique
- ✓Bloom the tomato and pepper pastes in the hot fat for 30-60 seconds before adding bulgur to develop their flavors through the Maillard reaction.timing30-60 seconds