Easy bulgur pilaf recipe, how to make bulgur pilaf
Bulgur pilaf is very similar to rice pilaf, but easier to prepare and even tastier 🙂
Bulgur is a nutty tasting grain made from whole wheat kernels that have been parboiled.
It is similar to rice and couscous but it has a higher nutritional value.
Being parboiled, it is very easy to prepare, all you have to do is place it in hot water and let it rest for about 10 minutes.
To prepare bulgur pilaf, you have to cook the vegetables, add the bulgur and hot water and let to rest for about 10 minutes. Being so easy to prepare, bulgur pilaf is a blessing in summer time or when you want to prepare a quick dinner.
As regarding the vegetables you can use any kind of vegetables you like. You can add bell peppers, mushrooms, peas, beans and so on.
You can serve this delicious bulgur pilaf warm ,as a side dish. It goes well with skewers, with meatballs, with roasted or grilled meat. It goes well with anything!
We served bulgur pilaf along with chicken and zucchini meatballs. Yummy!
Ingredients for bulgur pilaf (2 serves):
– 150gr fine bulgur
– 1 carrot
– 1 onion
– 1 large tomato
– 3 tablespoons of vegetable oil
– 150-170ml hot water (+ 2-3 tablespoons if necessary)
– salt and pepper to taste
– fresh parsley for garnishing
How to make bulgur pilaf
Start by preparing the vegetables.
Peel and grate the tomato. Set aside.
Peel and finely chop the onion. Place it into a skillet along with 3 tablespoons of vegetable oil. Cook, stirring often, until glossy. Add peeled and grated carrot and continue to cook until the vegetables are tender.
Add the grated tomato, season with salt and pepper and continue to cook for a few minutes or until the vegetables are completely cooked.
Remove from heat.
Add the bulgur.
Pour 150-170ml hot water, stir to combine, cover with a lid and let sit for about 10 minutes.
If necessary, add a few more tablespoons of hot water, spoon by spoon.
Serve bulgur pilaf warm, garnished with fresh parsley.
I’m sure you’ll love this simple and delicious bulgur pilaf recipe.