Cracked Wheat Bulgur Pilaf Recipe

Cracked Wheat “Bulgur” Pilaf

Cracked wheat pilaf is made from whole wheat. It comes in a variety of sizes, that range from #1 very fine grains to the very coarse #5 grains. Bulgur is high in fiber and protein and low in calorie and predominantly used in Mediterranean cuisine. It is available at specialty stores and large supermarkets. This is a healthy substitute to rice for those of you who are watching your diet.

Skill level: Easy
Click here to view Slideshow, Share, & Comment
Cracked Wheat “Bulgur” Pilaf
Serves 6
Traditional “Armenian” Recipe
Write a review
Prep Time
30 min
Cook Time
30 min
Prep Time
30 min
Cook Time
30 min
  1. 1 tablespoon vegetable oil
  2. 1/2 cup vermicelli pasta
  3. 2 cups #3 bulgur
  4. 4 cups water
  5. 2 teaspoons chicken bouillon (omit when making for lenten, add more salt instead)
  6. 1/c cup butter
  7. 1/2 teaspoon salt
  1. In a 4 or 5 quart non-stick saucepan, over medium high, heat 1 tablespoon oil.
  2. Add vermicelli’s and stir until golden brown.
  3. Add bulgur and continue to stir for a few minutes.
  4. Add the butter and stir for another minute or two until the butter has melted.
  5. Add the water and chicken bouillon,or chicken stock to the saucepan and close the lid. Increase the heat to high, and when the liquid starts to boil, reduce heat to low and let it simmer until all the water has been absorbed. This step will take about 20 to 30 minutes depending on how high you set your heat. You can check if the liquid has been absorbed by inserting a wooden spoon all the way to the bottom of the pan.
♠ Notes
  1. 1. Whether you use water and chicken bouillon or use low sodium chicken broth, you will still get the same result. Chicken bouillon is a good substitute if you don’t have any chicken broth handy in your pantry.
  2. 2. Don’t add too much salt. Remember that you can always add more if needed.
Velvet Edition

Click on the first image below to view a step by step slideshow:


Leave a Reply

Your email address will not be published.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