How to Prepare Fine Bulgur Without Boiling It
Learn how to soften fine bulgur with hot water for salads and how to tell when it is ready.
Fine bulgur can often be softened by pouring boiling water over it and letting it stand, so the grain itself doesn't need to simmer on the stove. Bulgur has already been cooked during processing. This method is especially useful for fine-grain salads such as tabbouleh or kısır.
Check the packet first: grades and products vary, and coarser bulgur can need more time or a different method.
A starting method
Sunnyland Mills recommends 1 part of its #1 fine bulgur to 2 parts boiling water, covered for 7 minutes, then draining excess water. For example, use ½ cup of that fine bulgur and 1 cup boiling water.
- Put the bulgur in a heatproof bowl with room for it to expand.
- Carefully pour over the boiling water, stir and cover.
- Let stand for the time on the packet. For the Sunnyland #1 product, the producer suggests 7 minutes.
- Drain any excess water. Taste a few pieces: they should be tender, not hard in the center. If necessary, give them more time and follow the packet's instructions.
- Fluff and use in your recipe. Cool promptly if adding it to a cold salad.
This is a product-specific starting point, not a promise that every brand is ready in seven minutes. Another Sunnyland salad recipe soaks fine bulgur for about 30 minutes. Your grain and desired texture matter.
Can you use cold water?
Some salad recipes soften very fine bulgur with cold water or other liquid over a longer period. Use a recipe written for that method and grade. If you're unsure, the producer's hot-water directions are the more straightforward starting point.
Is it gluten-free?
No. Bulgur is wheat and contains gluten. For a gluten-free salad, use an appropriately labeled alternative and check its own cooking instructions.