Bulgur Medium Coarse
Quick-cooking wheat grain for fluffy pilafs and hearty salads, your go-to Mediterranean staple.
What it is
Bulgur is wheat that has been parboiled, dried, and cracked into pieces. This medium coarse grind is larger than fine bulgur but smaller than coarse, making it versatile for many dishes. It's a staple grain in Middle Eastern cooking.
How to cook
Use a 2:1 ratio of liquid to bulgur. Bring water or broth to a boil, add bulgur, reduce heat and simmer covered for 10-15 minutes until tender. Let stand 5 minutes, then fluff with a fork.
Flavor and texture
Bulgur has a mild, nutty flavor and pleasantly chewy texture that's heartier than rice but not as dense as whole wheat berries.
Best uses
Excellent for pilafs, grain salads, stuffing for vegetables, adding to soups for heartiness, or as a base for grain bowls. Works wonderfully in tabbouleh and other Mediterranean dishes.
Storage & freshness
Store in an airtight container in a cool, dry pantry away from light.
| As purchased | 1-2 monthsexposed to air in bulk bin |
| Sealed (pantry) | 6-12 monthsif kept airtight and cool |
| Refrigerated | 1-2 yearsextends shelf life significantly |
| Frozen | 2-3 yearsmaximum shelf life extension |
Durations are for best quality. Safe to consume longer if no spoilage signs present.
Whole grain bulgur contains natural oils that can turn rancid over time, especially in warm conditions.
Cooking tip
Toast bulgur in a dry pan for 2-3 minutes before adding liquid to enhance its nutty flavor and prevent mushiness.
Interesting note
Bulgur has ancient origins in the Middle East, where it's been a dietary staple for thousands of years.
Cooking at Baker City elevation
At Baker City elevation (~3,400 ft), medium-coarse bulgur needs 16–18 minutes instead of 13. Many recipes pour boiling water over bulgur and let it steam off-heat — at this elevation, give it 20 minutes covered before fluffing.
Contains allergens
Quick facts
Pairs well with
Nutrition snapshot
Basis: per 100 g · USDA FoodData Central · Match confidence: High