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Close-up of cooked fine bulgur and coarse bulgur with gold spoon, blue linen, lemons, parsley, and olive oil.

Bulgur Wheat Recipe

This foolproof bulgur wheat recipe uses a simple steaming method that works for all bulgur types—fine, medium, and coarse. It produces tender, fluffy grains without watching a pot, making it perfect for salads, grain bowls, or easy weekly meal prep.
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Prep Time 5 minutes
Total Time 20 minutes
Course Basics, Dinner Sides, Rice and Grains
Cuisine Mediterranean
Servings 8 people
Calories 168 kcal

Equipment

Ingredients
  

  • 2 cups bulgur wheat (fine, medium, or coarse)
  • Water, vegetable stock, or chicken stock (see ratios below)
  • 3 tbs olive oil (optional)
  • 1 tbs fresh lemon juice (optional)
  • 1/2 tsp Kosher salt
  • ½  cup Flat-leaf parsley, chopped (optional)

Water-to-Bulgur Ratios

  • Fine Bulgur: 1 cup bulgur : 2 cups hot water
  • Medium Bulgur: 1 cup bulgur : 1¾ cups hot water
  • Coarse/Extra Coarse Bulgur: 1 cup bulgur : 2–2¼ cups hot water. For 2 cups bulgur, double the liquid.)

Instructions
 

Method 1: Steaming Method (Primary Method)

    For Fine Bulgur

    • Place bulgur in a medium bowl.
    • Add hot water using the ratio listed above.
    • Cover tightly and let hydrate for 10–15 minutes (fine bulgur softens quickly).
    • Fluff with a fork.
    • Season with olive oil, lemon juice, salt, and parsley if desired.
    • Optional (no-heat method): For a gentler soak, use tepid/room-temperature water and let sit 20–30 minutes, then fluff.

    Method 2: Stovetop Method

    • Combine bulgur and water/broth in a small pot using a 1:2 ratio.
    • Bring to a gentle simmer, then reduce heat to low.
    • Cover and cook until the liquid is absorbed (10–12 minutes for medium; 12–15 minutes for coarse).
    • Remove from heat, cover, and let steam for 10 minutes.
    • Fluff with a fork and season as desired.

    Method 3: Instant Pot Method

    • Combine 1 cup bulgur with 1½ cups water or broth in the Instant Pot.
    • Cook on the Rice setting or Low Pressure for 4 minutes.
    • Allow a 10-minute natural release.
    • Fluff with a fork and season as desired.

    Notes

    • Rest for Flavor: After seasoning, let bulgur sit for 20–30 minutes so the grains absorb the dressing fully.
    • Meal Prep Tip: Cook a double batch and store for up to 5 days in the refrigerator.

    Nutrition

    Calories: 168kcalCarbohydrates: 27gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 158mgPotassium: 166mgFiber: 7gSugar: 0.2gVitamin A: 319IUVitamin C: 6mgCalcium: 20mgIron: 1mg