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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 Ingredients
- Bulgur wheat
- Water – Click 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.
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
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.
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
More Rice and Grain Side Dish Recipes:
- Tomato, Zucchini, and Bulgur Salad
- Greek Tabbouleh Salad
- Tomato Bruschetta Couscous
- Summer Whole Grain and Vegetable Salad
Also Read: How to Cook Perfect Bulgur Wheat on the Stove.
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Bulgur Wheat with Caramelized Onions and Parsley
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.)
Very good and easy to put together. Will definitely make it again.