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This simple bulgur wheat recipe is one of those grains sides that works with just about anything and is equally good warm or at room temperature. When it’s being featured as a hot side, it actually is a very good base for all sorts of things from chili to chicken cooked with a pan sauce to stew. Bulgur is mildly nutty and soak up all kinds of juices and sauces beautifully.

The only add-ins to this bulgur dish are some sweet caramelized onions and some fresh parsley, so you really don’t have to worry that the flavors will clash or compete with whatever else is on the plate.

Try serving it with some simply Roasted Cod with Lemon Yogurt Sauce, or roasted carrots with green olive tapenade and some Parmesan Brussels Sprouts. You could also snuggle it up to some Yogurt Marinated Chicken with an assertive bitter lettuce salad.

Bulgur Wheat with Caramelized Onions and Parsley piled on a plate.

Bulgur Wheat with Caramelized Onions and Parsley Ingredients

  • Bulgur wheat
  • WaterClick here to learn about the perfect ratio of water to bulgur.
  • Vegetable broth – Adds depth of flavor.
  • Olive oil 
  • Vidalia onions – Or any other sweet onion variety, or frankly, any onions you have on hand. The caramelizing will sweeten the onion even if they aren’t sweet to begin with.
  • Parsley leaves – A generous amount of this fresh herb is just want you need to finish off this dish.
Spoon scooping Bulgur Wheat with Caramelized Onions and Parsley onto a plate.

How to Make Bulgur Wheat with Caramelized Onions and Parsley

  • Cook and fluff bulgur: Cook the bulgur according to package directions or click here to see how to cook bulgur. Once cooked, fluff with a fork.
  • Caramelize onions: While the bulgur is cooking heat the olive oil in a large skillet over medium-low heat. Saute the onions for about 20 minutes, stirring often, until the onions are tender and caramelized. Stir in the parsley.
  • Combine and serve: In a large bowl stir the cooled bulgur with the onion-parsley mixture. Taste and adjust seasoning as needed. Add more olive oil by the tablespoon if the mixture seems dry.

Bulgur Wheat with Caramelized Onions and Parsley: This simple grain side dish goes with just about anything, and is equally good warm or at room temperature.

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FAQs

Should bulgur be soaked before cooking?

Bulgur can be soaked before cooking, or just added to water or broth and cooked, then left to finish cooking in its own heat, at which point it will soak up the rest of the liquid. In essence bulgur is either cooked and then soaked, or soaked and then cooked for best results.

Bulgur Wheat with Caramelized Onions and Parsley Cooking Tips

  • If you are planning this to be a room temperature side spread the hot bulgur on a rimmed baking sheet to cool. If you want it to be a hot side, then keep the lid on until the onion is cooked and everything is ready to be tossed together.
  • When you are cooking the onions, keep the heat on medium or medium low. Adjust the heat so that the onions are softening and browning quite slowly – that’s how they will get even sweeter and gently caramelized.
Bulgur Wheat with Caramelized Onions and Parsley on a plate with brussels sprouts, and carrots.

What to Serve With Bulgur Wheat with Caramelized Onions and Parsley

Salmon with Tarragon Vinaigrette

Simple Herbed Grilled Chicken

One Pot Cod, Cabbage and Edamame

Yogurt Marinated Chicken on a plate with bulgur wheat and salad.

More Rice and Grain Side Dish Recipes:

Also Read: How to Cook Perfect Bulgur Wheat on the Stove.

Bulgur Wheat with Caramelized Onions and Parsley, rainbow carrots, and brussels sprouts on a plate.

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Bulgur Wheat with Caramelized Onions and Parsley

4.41 from 5 votes
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people
A simple grain side dish that works with just about anything, and is equally good warm or at room temperature.

Ingredients 

  • 1 cup bulgur wheat
  • ¾ cup water
  • 1 cup less sodium vegetable broth
  • 2 tablespoons olive oil plus more if needed
  • 2 Vidalia or other sweet onions diced
  • Kosher salt and freshly ground pepper to taste
  • ½ cup chopped fresh parsley leaves

Instructions 

  • Cook the bulgur according to package directions or click here to see how, using the water and the vegetable broth. Once cooked, fluff with a fork, then if you are planning this to be a room temperature side spread the hot bulgur on a rimmed baking sheet to cool. If you want it to be a hot side, then keep the lid on until the onion is cooked and everything is ready to be tossed together.
  • While the bulgur is cooking heat the olive oil in a large skillet over medium-low heat. Add the onions, season with salt and pepper and cook for about 20 minutes, stirring often, until the onions are tender and caramelized. Adjust the heat so that the onions are cooking and browning quite slowly – that’s how they will get even sweeter and gently caramelized. Stir in the parsley.
  • In a large bowl stir the cooled bulgur with the onion-parsley mixture. Taste and adjust seasoning as needed. Add more olive oil by the tablespoon if the mixture seems dry.

Notes

  • If you are planning this to be a room temperature side spread the hot bulgur on a rimmed baking sheet to cool. If you want it to be a hot side, then keep the lid on until the onion is cooked and everything is ready to be tossed together.
  • When you are cooking the onions, keep the heat on medium or medium low. Adjust the heat so that the onions are softening and browning quite slowly – that’s how they will get even sweeter and gently caramelized.

Nutrition

Calories: 240kcal, Carbohydrates: 40g, Protein: 6g, Fat: 8g, Saturated Fat: 1g, Sodium: 259mg, Potassium: 382mg, Fiber: 8g, Sugar: 9g, Vitamin A: 757IU, Vitamin C: 18mg, Calcium: 56mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. Step 2 – caramelizing the onions is way too simplified. Caramelizing onions, as I found out, takes very low heat (after an initial burst of heat) and takes a much longer time. Following the directions in the recipe lead to a pan of burnt onions, which all got thrown out. The bulgur was pretty much nothing without them. For me, this recipe didn’t work. A little more specificity on step 2 would have helped (and might help others that aren’t a whiz already in the kitchen.)

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