Classic Bulgur Pilaf

Toast for Flavor: Toast the medium-grind bulgur in butter until it smells nutty and becomes lightly golden. Fine bulgur cooks much faster, while coarse bulgur may require more time and liquid. Bulgur is a wheat product and is not gluten-free.
Use Stock When Available: Homemade stock adds extra richness, though chicken broth works beautifully as written. If using fully salted broth, reduce the added salt and adjust after cooking.
Avoid Excess Stirring: Once the bulgur is simmering, let it cook undisturbed with the lid closed. Rest it covered for 5 minutes before fluffing. If it is still too firm and the pan is dry, add 1 to 2 tablespoons broth and cook 2 to 3 minutes longer.
Freshen Before Serving: Parsley, lemon wedges, and coarsely ground black pepper brighten the pilaf but remain optional. Serve with Summer Lime Chicken Breasts , Stuffed Cornish Game Hens , or Braised Meat Stew .
Leftover Tip: Refrigerate the pilaf in a shallow airtight container within 2 hours and use it within 3 to 4 days. Reheat with a splash of broth or water to 165°F.

Name: Classic Bulgur Pilaf
Prep time: 5 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup bulgur wheat; 2 tablespoons butter; 1 tablespoon white onion; 2 cups chicken broth; ¼ teaspoon oregano; ½ teaspoon salt; 1 pinch black pepper; parsley; lemon; black pepper

A quick toast in butter gives the bulgur its gentle, nutty depth. The grains finish light and fluffy after simmering in broth, ready for an everyday supper.

By Betty Lou Gardner30 minUpdated 2026-08-25

Classic Bulgur Pilaf is a simple, comforting side dish with a delicate nutty flavor and light, fluffy texture. Toasted in butter and simmered in broth, the bulgur develops a rich depth that pairs beautifully with roasted meats, grilled vegetables, or everyday family meals. It's an easy, versatile recipe that proves simple ingredients can be remarkably satisfying.

Betty Lou Gardner in a family archival photograph

Granny’s Kitchen Notes

From Betty Lou Gardner

I like recipes like this because they don't ask for much and still turn out well every time. Bulgur keeps nicely in the pantry, so it's often what I make when I need a quick side dish and don't feel like running to the store. I usually serve it with whatever meat is on the table, and there never seems to be much left by the end of supper.