Ellen Kanner

soulful vegan writer

  • About
  • Miami Vegan – New Cookbook!
  • CONSULTATION
  • PUBLICATIONS
  • RESOURCES
  • RECIPES
  • Video
  • Shop
  • Appearances
  • BLOG
  • CONTACT
  • $0.00
You are here: Home / Uncategorized / Bulgur Blows Hot and Cold

Bulgur Blows Hot and Cold

July 26, 2021 by Ellen Kanner 2 Comments

Do you know someone who blows hot and cold?  We’re talking a volatile personality. You never know what you’ll get. Bulgur, on the other hand, is versatile, not volatile. Enjoyed hot or cold, this high-fiber whole grain’s a sure thing any way you serve it.

Bulgur is an ancient strain of wheat that comes to you cleaned, boiled, dried and sorted from large grain to fine grain. You may know it from tabouli, but these quick-cooking, mild-flavored grains invite a million other meal possibilities.  No wonder it’s been the go-to grain across the Middle East for millennia.  It hasn’t always been #1 on my whole grain playlist, but after a weekend enjoying bulgur in many different guises, I’m changing that.

Turkish bulgar on a plate

How to cook:  Easy-peasy — 1 part bulgur to 2 parts liquid, such as water or vegetable broth.  Bring the liquid to boil, stir in the grains, cover and reduce heat to low. The grains will soften and absorb. With fine bulgur, you really don’t have to cook it, just let it sit in hot liquid for 15 to 20 minutes.  Fluff, and voila, you have basic bulgur.

How to serve: Did I say versatile? Here are three ways to enjoy bulgur, just off the top of my head. All travel well and hold up nicely at a picnic or cookout, even when it’s sweltering.

Breakfast Bulgur

Add chopped fresh and/or dried fruits and nuts to plain cooked bulgur.  Sprinkle cinnamon on top and finish with a drizzle each of silan (date syrup) and tahini or a  dollop of your favorite nut butter. Indulgent yet nourishing, it’s a great way to jumpstart your morning or light up a ho-hum afternoon.

Green Bulgur

Mince up a bunch of greens and herbs, such as cilantro,  dill, mint, chives, parsley and/or arugula.  Massage into the plain cooked bulgur until the greens soften and become tender (who doesn’t like a massage?). Drizzle in olive oil and fresh lemon juice, just a little at a time, till you have a soft, tabouli-like consistency. Season generously with sea salt and freshly ground pepper.

Add pinenuts or pistachios to finish, if desired, and serve with as many fresh, steamed or roasted vegetables as you like.

Turkish Bulgur

There are riffs on this dish in Turkey, Syria, Lebanon and Iran.  It’s quick to make, big on flavor.  I threw this bright dish together in minutes, served it hot at dinner, then enjoyed it all over again for lunch the next day served over greens as a cool salad.

Turkish bulgar on a plate

Turkish Bulgur

There are riffs on this dish in Turkey, Syria, Lebanon and Iran.  It’s quick to make, big on flavor.  I threw this bright bulgur dish together in minutes, served it hot at dinner then enjoyed it all over again for lunch the next day served over greens as a cool salad.
5 from 1 vote
Print Recipe Pin Recipe
Course Main Course
Cuisine Turkish
Servings 6

Ingredients
  

  • 1 cup medium bulgur rinsed
  • 1-1/2 cups water or vegetable broth
  • 1 ripe tomato chopped tomato (or 1/2 can 15-ounce chopped tomatoes, plus juice from the can)
  • 1 tablespoon olive oil
  • 1 medium onion chopped (about 1 cup)
  • 2 cloves garlic chopped
  • 1/2 red pepper chopped
  • pinch red pepper flakes
  • 1/2 teaspoon turmeric
  • 1 teaspoon sumac
  • 1 teaspoon coriander
  • 2 cups fresh tender greens such as arugula or chard, sliced into bite-sized skinny ribbons**
  • sea salt and fresh ground pepper to taste
  • 2 tablespoons pomegranate molasses*
  • 3 tablespoons toasted pistachios optional
  • 1 handful fresh chopped cilantro to finish optional

Instructions
 

  • In a medium saucepan over high heat, bring water or vegetable broth to boil. Pour in bulgur and chopped tomato. Stir together, cover, and reduce heat to low.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat. When it starts to shimmer, add chopped onion. Stir and let onion cook for 3 to 5 minutes, or until it softens, smells fragrant, and starts to turn golden. Add chopped garlic and chopped red pepper. Continue cooking, stirring occasionally, until the vegetables soften, another 5 to 8 minutes. Reduce heat to medium.
  • Check the bulgur. The grains should have absorbed all the cooking liquid. Give everything a fluff with a fork, then pour the bulgur in with the sautéed vegetables. Stir together gently. Add the turmeric, sumac, coriander, and chiffonade of greens. Using a light hand, stir to combine. Continue to mix together until the greens wilt from the heat into the bulgur and vegetables.
  • Season generously with sea salt and fresh ground pepper. Finally, drizzle in the pomegranate molasses (or alternative) and finish with the optional pistachios and cilantro.

Notes

Serves 6.
How to keep: Keeps covered and refrigerated for several days. Reheats nicely or also works well chilled.
**The fancy culinary term for this technique is chiffonade — it’s French for skinny ribbons. Really.
* No pomegranate molasses? Substitute 2 tablespoons fresh lemon juice or 2 tablespoons aged balsamic vinegar, or 1 tablespoon tamarind paste.
Keyword bulgur

dividerEK


dividerEKThank you for reading my vegan stories and plant-based recipes. I sincerely love to connect with listeners and would like to hear your feedback, takeaways, “ah-ha!” moments, etc in the comments.

Connect with me for discounts, exclusive tips, and other freebies:
• Join my NEWSLETTER for exclusive content & offers
• Join my social networks on LINKEDIN, TWITTER and FACEBOOK

Want to learn more?
Explore more of my VEGAN RECIPES, and my COOK BOOKS.
Do you want a happier life, a greener plate, and a delicious world? Then sign up for VEG THERAPY.



Filed Under: Uncategorized Tagged With: bulgur

« Keeping it Cool with Ajo Blanco
A Handful of Magic – Greek Yellow Peas Porridge »

Comments

  1. Noa says

    August 20, 2021 at 8:21 am

    5 stars
    Thank you for these recipes. At church they teach us to eat this way, but people govern themselves, and so we choose how we will live certain laws. The law we have for health is called the Word of Wisdom, and was a revelation that Joseph Smith received about eating meat sparingly, if at all. Although all things have been given for the use of man, it pleases God if we don’t eat meat is what the revelation states in Doctrine and Covenants Section 89 verses 12-15, but if we do, to only eat it in times of winter, cold, or famine. Thanks for these recipes!

    Reply
    • Ellen Kanner says

      August 20, 2021 at 9:36 am

      Hi, Noa,

      Thanks for sharing this. I learn so much from my readers. Almost all faiths include some guidelines about food choices — and most steer away from eating meat. But you’re right — the choices are ultimately our own. I hope you enjoy these plantbased recipes.

      Greenly,
      Ellen

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Facebook
  • LinkedIn
  • Pinterest
  • Twitter
  • YouTube
Ellen Kanner ELLEN KANNER is a soulful vegan writer on food, wellness and sustainability with over 15 years' experience. She's a recipe developer for numerous publications...[Read More] .

~ Work With Ellen ~

She is available for speaking engagements, consultations, and cooking demonstrations. To book a paid speaking gig, contact her.

~ available Cookbooks ~

Ellen Kanner

buynow

Ellen Kanner

buynow

Upcoming Events

Jun
1
Sun
2:00 pm Miami Vegan Demo, Tasting and Bo... @ Robert is Here
Miami Vegan Demo, Tasting and Bo... @ Robert is Here
Jun 1 @ 2:00 pm – 3:00 pm
Miami Vegan Demo, Tasting and Book Signing @ Robert is Here
Join Ellen Kanner for a Miami Vegan Demo, Tasting and Book Signing at Robert is Here Fruit Stand and Farm on June 1, 2025.  
Jun
12
Thu
6:00 pm Miami Vegan Demo, Tasting and Bo... @ Vizcaya Night Market
Miami Vegan Demo, Tasting and Bo... @ Vizcaya Night Market
Jun 12 @ 6:00 pm – 7:00 pm
Miami Vegan Demo, Tasting and Book Signing @ Vizcaya Night Market
Join Ellen Kanner for a Miami Vegan Demo, Tasting and Book Signing at Vizcaya Night Market on June 12, 2025.  
Jun
21
Sat
9:00 am Miami Vegan Demo, Tasting and Bo... @ Fruit and Spice Park’s Summer Fruit Festival
Miami Vegan Demo, Tasting and Bo... @ Fruit and Spice Park’s Summer Fruit Festival
Jun 21 @ 9:00 am – 4:00 pm
Miami Vegan Demo, Tasting and Book Signing @ Fruit and Spice Park’s Summer Fruit Festival
Join Ellen Kanner for a Miami Vegan Demo, Tasting and Book Signing at Fruit and Spice Park’s Summer Fruit Festival on June 21, 2025.  
View Calendar
Add
  • Add to Timely Calendar
  • Add to Google
  • Add to Outlook
  • Add to Apple Calendar
  • Add to other calendar
  • Export to XML

Recent Publications

Healthy Recipes for National Nutrition Month

How to Become an Olive Oil Sommelier

I Asked 5 Chefs How to Cook the Crispiest Brussels Sprouts—This Is Their Top Method

7 Great Cocktails that Use Fruit Liqueur

Why Are So Many Vegan Restaurants Closing? | VegNews

Like Absinthe? You’ll Love These Cocktails | Alcohol Professor

What the Heck is Hrenovuha? | Alcohol Professor

Breakfast Is The Most Important Meal Of The Day — Or Is It? | Huffington Post

Is a Wine Cooler Better than a Wine Refrigerator? | Alcohol Professor

Florida Citrus “Punches You in the Face with Flavor” Take it from Florida Future Chef Remy Powell – Edible South

7 Bartender Approved Fruit Liqueurs You Need | Alcohol Professor

How Risky Is It To Drink Eggnog? Food Safety Experts Share Their Concerns

Veg News – The Holiday Issue

How Old School Grape Crushing by Foot Makes Better Wine | Alcohol Professor

Edible South Florida Winter 2023

What Is British Cheese Rolling? | The Cheese Professor

Around the World in Cornmeal Mush | Whetstone Magazine

Adaptogens and Healthful Botanicals Trend in Cocktails | The Alcohol Professor

Discovering A Brave New World of Vegan Chocolates

Is Olive Oil Good For Us? | Huffpost

Currently Featured On

Vegan Means Business
This was hosted by my chapter of LDEI and is only supposed to be available on YouTube through September 4.

Brahma Kumaris Miami interview with Meredith Porte

Vegan Cinco de Mayo: Vegan Date-Sweetened Chocolate Love Bites & Mango Black Bean Salad

Vedge Your Best – The Plant-Based Podcast – Michele Olender

Professional Associations

~Contributing Columnist ~

Ellen Kanner
Ellen Kanner

~ Search Site ~

RSS Newsletter

  • Broccoli Rising, Miami Vegan, and Yoshimi Battles the Pink Robots, Pt 1 May 12, 2025
  • Broccoli Rising and All Over Creation May 5, 2025
  • Broccoli Rising and the Best Thing Since Sliced Bread April 28, 2025
  • Broccoli Rising and 21 Earth Day Actions that Mean the World April 21, 2025
  • Broccoli Rising and the Gastronomical We April 14, 2025

~ Signup for my Newsletter~

~ Follow on Instagram ~

This error message is only visible to WordPress admins

Error: No feed with the ID 1 found.

Please go to the Instagram Feed settings page to create a feed.

© 2025 ELLEN KANNER