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How do you cook burghul?
There are two main methods for cooking burghul, depending on your needs:
Frying
- Combine burghul, 1 1/2 cups water, a pinch of salt and a drizzle of olive oil in a saucepan.
- Bring to a simmer, then cover and cook over low heat until tender (about 12 mins.)
- Remove from heat, cover and let stand (about 10 mins.)
- Fluff with a fork and serve immediately.
Steaming
- Place burghul in a heatproof bowl and cover with boiling water.
- Set aside until the water is absorbed and the grains are light and fluffy (about 20 mins).
What sort of dishes can you use burghul in?
Burghul can be used in soups, salads, stuffing and burger patties and is the main ingredient in traditional tabouli and kibbeh. Much like rice and couscous, it can also be served on its own as a side dish to complement curries and casseroles.
How easy is it to use?
Unlike most other grains, burghul is already steamed or parboiled before it is dried and ground. This means it requires very little preparation and quick to cook, making it an ideal option for busy mid-week dinners.
Here are three simple recipes to try:
Grilled lamb with burghul salad
Haloumi with burghul chickpea salad
Kale and burghul tabouli with yoghurt dressing
What does it bring to food?
Burghul is known for its chewy texture (similar to quinoa) and rich, nutty flavour.
How do you store burghul?
Burghul will keep for up to 12 months when stored in an airtight container or jar.
Where can you buy burghul?
You can find burghul at most major Australian supermarkets and speciality stores, including Coles and Woolworths.
What are the best substitutes for burghul?
If you don’t have burghul on hand, cracked what, whole-wheat couscous or brown rice are all suitable replacements.
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