Bulgar Wheat Stovetop Casserole: Illustrated Recipe

The Finished Product

This hot cereal dish has a full flavor which does not require sweetening, and has a special, "bursting" bite quality.
This hot cereal dish has a full flavor which does not require sweetening, and has a special, "bursting" bite quality.

In a previous article, I showed you how to make your own bulgur wheat. Now I'm going to show you a wonderful way to serve it.

For this recipe, you will need:

  • 1 cup bulgur
  • 2 cups water (drinking quality)
  • 1/4 cup butter
  • 1 teaspoon salt
  • Ground cinnamon, to taste
  • 1/4 cup pine nuts or sunflower seeds. 1-2 tablespoons of sesame seeds (either white or black) also work nicely.

For equipment, you will need nothing but a cast iron skillet or other heavy pan, and a spatula (metal is best).

This cereal takes about 30 minutes to cook. It can easily be doubled, though you may need a bigger than average pan to do so.

Method

Toast bulgur in a dry, medium-hot skillet about 5 minutes, until the aroma changes and becomes "brown". Stir every minute or so.
Toast bulgur in a dry, medium-hot skillet about 5 minutes, until the aroma changes and becomes "brown". Stir every minute or so.
S-l-o-w-l-y add water, stirring to distribute evenly. Be careful of hot splatters.
S-l-o-w-l-y add water, stirring to distribute evenly. Be careful of hot splatters.
Add salt and cinnamon. Stir thoroughly, then cover tightly with a lid, and reduce heat to a slow simmer.
Add salt and cinnamon. Stir thoroughly, then cover tightly with a lid, and reduce heat to a slow simmer.
Once the water has been about half absorbed, add butter. Cover and cook several minutes...
Once the water has been about half absorbed, add butter. Cover and cook several minutes...
...until the water has been almost all absorbed, and the bulgar makes sucking noises when you stir it. Add seeds or pine nuts, stir, then cover and cook a little more until the bulgar almost sticks to the bottom of the skillet. You're done.
...until the water has been almost all absorbed, and the bulgar makes sucking noises when you stir it. Add seeds or pine nuts, stir, then cover and cook a little more until the bulgar almost sticks to the bottom of the skillet. You're done.

Suggestions for Further Use

At this point, you can eat the cereal as it is. Or, you can mix it into a salad, casserole, or anything else that pleases your fancy.

The spices you put into the mixture are also versatile. Some suggestions include: cumin, chiles or other peppers, coriander; basil, thyme, sage, or lavender; orange or lemon zest; or any other combinations you enjoy which will stand up to a strong-flavored dish.

Finally, fruits or vegetables (or both) may be added. Sprinkle cheese on top of casseroles, if you like, or try mixing in yogurt. Make the most of it, and enjoy!


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Comments 4 comments

frogyfish profile image

frogyfish 6 years ago from Central United States of America

Different and unique recipe. Could you season it with either something sweet OR use salt/pepper/veggie sort? I like taboule, but this is simpler...Thanks for sharing!


LiftedUp profile image

LiftedUp 6 years ago from Plains of Colorado

This looks interesting, and nourishing, and I think I will have to try it. Thanks.


ButterflyWings profile image

ButterflyWings 6 years ago Author

Frogyfish, I have never tried adding veggies yet...I usually save this recipe for when I haven't thought through what to serve for lunch, and it's already 11:30 am. :) But I don't see any reason why you couldn't make it more savory and add vegetables.

I can testify that adding very sweet things (sugars or syrups, fruit juices, some fruits, etc.) is a mistake. It makes the bulgur taste bitter-sour, almost fermented.

Let me know how your experiments work out. If I try different seasonings and such before you do, I will post my findings here.


ButterflyWings profile image

ButterflyWings 6 years ago Author

LiftedUp, please do. Let me know how you like it.

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