Bulgur Recipes?

sheloves89 Posts: 88 Member
Hey, MFP!

I have a bunch of bulgur wheat left over from a veggie chili I made a few months ago, and no clue what to do with it! The chili was amazing but it's getting too warm here to enjoy it anymore, so I thought maybe I would ask all of you here if you have any bulgur recipes you love. =]



  • janejellyroll
    janejellyroll Posts: 25,763 Member
    Bulgur salad! It's such a nice cold salad.

    My recipe is a lot like this one, I just substitute a vegan cheese or crumbled tofu: https://www.tasteofhome.com/recipes/mediterranean-bulgur-salad/
  • acpgee
    acpgee Posts: 7,360 Member
    Google tabouli (middle eastern bulghur, parsley and tomato salad) and bulghur risotto. A couple of examples.


    Kibbeh is a classic middle eastern use too, but higher calorie being deep fried.
  • sheloves89
    sheloves89 Posts: 88 Member
    Thank you!! These look amazing! =D
  • littlegreenparrot1
    littlegreenparrot1 Posts: 688 Member
    I cook a batch every weekend and use it as the base for lunch time salads. So, roast some veg, toast some seeds, chop some raw veggies and mix in. Add some salmon/chicken/ falafel/ feta and your good to go.

    My lunch box is never the same two days in a row!
  • JohnnytotheB
    JohnnytotheB Posts: 361 Member
    edited April 2019
    This is sooooooo yummmmyyyyyyy and super easy!!!!!!

    Turmeric Spiced Bulgur
    A vibrant bulgur recipe flavored with turmeric, parsley and lemon. Delicious as a side dish or vegan main course. Author: SpicieFoodie.com &Nancy Lopez-McHugh Recipe type: Side, Grain, Cuisine: Vegan, Vegetarian, International Serves: 2-3
    • 1 cup or 180g coarse bulgur* • half of small onion, finely chopped • ¼ tsp granulated garlic • ½ tsp ground turmeric • salt to taste • 1-2 tbsp olive oil • 2 cups low sodium vegetable broth or water • large handful of chopped parsley** • 1 small lemon, juiced
    1. Heat the oil in a saucepan, once warm add the onion and saute until soft. Next add the bulgur and cook for 3 minutes while stirring often. Add the garlic and saute for another minute, then add the turmeric and mix into the ingredients. Pour the broth and salt into the saucepan. Cove and simmer under low heat for about 15-20 minute or until all of the liquid has been absorbed. 2. Right before serving toss in parsley and pour in lemon juice. Gently stir until well combined. Serve as side dish or vegan meal.
    *The recipe can also be made using rice. **Fresh cilantro or chives may be used in lieu of parsley.
    • To give the bulgur a spicy touch you could add some finely chopped chiles or some ground chile powder or red pepper flakes. The spicy ness works great with the flavours in the recipe.
    Recipe by Spicie Foodie ™ at http://www.spiciefoodie.com/2013/01/27/turmeric-spiced-bulgur/