How To Make Bulgar

To make your own bulgar wheat, you need:

  • Wheat
  • Water
  • A grain grinder

Boil the wheat in water for about an hour, until it is fully plumped and chewable.  Make sure there is always plenty of water in the pot, so the wheat doesn’t scorch. Stir occasionally.

Drain the water, but save it.  I use it as liquid to make bread.  You could also use it as a stock for a vegan soup.  It freezes well.

Dehydrate the wheat.  You can use a regular food dehydrator, or you can dehydrate it in your oven.  Set the oven at 175, and stir it every hour or so until it is dry.  If you have a convection oven, run the fan and it will dehydrate faster.

Use a wheat grinder to crack it in pieces, to the consistency of a cracked wheat cereal.  You will inevitably end up with some flour.  Sift that out and you have Cream of Bulgar Wheat.  You can also grind the dehydrated wheat to the consistency of flour and this also gives you Cream of Bulgar Wheat.  You can probably use a food processor to do this, but I have always used a grinder, so I don’t know the procedure for doing that.

How to make bulgar.

Basic Preparation of Bulgar Wheat

Bulgar wheat has a naturally bland taste. Cook it in a flavored liquid!

The basic rule of thumb for regular grind bulgar from the Prairie Rose Kitchen (or for bulgar you make in your home) is one part bulgar to two parts liquid.

To make bulgar with a porridge-like consistency, use 3 parts water to 1 part bulgar.

I saute the bulgar in a bit of olive oil until it starts to darken just a little.  Then I add the hot liquid, and bake it in the oven for about 45 minutes at 350 degrees.  This makes an unflavored bulgar, which I never make, however.  I always use a highly flavored liquid (I’ve used orange juice, beef stock, chicken stock, vegetable stock.  I have added left-over gravy and sauces and soups.  I often saute aromatic veggies like onions, carrots, and celery with the bulgar.

Basic preparation of Cream of Bulgar Wheat

Cream of Bulgar Wheat is the same product as Bulgar Wheat, only it is ground fine, like flour. The basic “rule of thumb” for preparing it is one part Cream of Bulgar to three parts liquid.

To make 1-1/2 cup of prepared product, put 1-1/2 cups water in a pan over a medium heat. Sprinkle ½ cup Cream of Bulgur on the water, add a dash of salt. Bring to a boil and reduce heat, simmer for 3-5 minutes until done, stir it slowly as it is cooking. Add some butter and milk, maybe some honey, maple syrup, or your favorite jam. You can add plumped raisins to the cooking water. You can also cook it in milk or orange or apple juice instead of water.

Think of this product like grits or Cream of Wheat. You can add. . . shredded cheese, chopped garlic, sauteed onion (for a side dish or main dish for lunch or dinner). . . or chopped fruit, plumped raisins, cinnamon, honey (for breakfast).

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