Cracked Wheat or Bulgur Pilaf

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

Back to Square One

By Joyce Goldstein

Published 1992

  • About

Most recipes have you cook bulgur as if it were rice, steaming it in stock to cover. More often than not, this results in a mixture that is heavy and soggy, with the grains sticking together. I prefer my pilaf light and dry, so I cook it as if it were risotto, then finish it in the oven for the final drying.


  • 3 cups Chicken Stock
  • 4 tablespoons unsalted butter or olive oil



Preheat the oven to 350 degrees.

Bring the stock to a boil. Reduce the heat and hold at a simmer.

Melt the butter in a heavy sauté pan or skillet over medium heat. Add the onion and cook until tender and translucent, about 10 minutes. Reduce the heat