Bulgur Pilavi (Turkish Bulgur Rice Pilaf)

Name: Bulgur Pilavi (Turkish Bulgur Rice Pilaf)
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 people
Ingredients: 2 tablespoon butter; 50 g vermicelli or orzo; 1 large tomato; 40 g sundried tomato; ½ tablespoon tomato paste; 270 g coarse bulgur; 540 ml chicken stock or vegetable stock (hot); 1 teaspoon salt; ⅓ teaspoon freshly ground black pepper

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Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 people
Calories
324 kcal
Course
Side Dish, Main Course
Cuisine
Mediterranean, Middle Eastern, Turkish

Bulgur Pilavi (Turkish Bulgur Rice Pilaf)

Dana Farley

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Bulgur Pilavi or Turkish Bulgur Rice Pilaf is a healthy side dish that pairs perfectly with grilled meat or chicken, kebabs, casserole dishes, and hearty stews.

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Ingredients

Servings

2 tablespoon butter (40 grams)
50 g vermicelli or orzo (2 ½ tbsp)
1 large tomato (grated or finely chopped)
40 g sundried tomato (finely chopped)
½ tablespoon tomato paste
270 g coarse bulgur (1 ½ cup)
540 ml chicken stock or vegetable stock (hot) (3 cups)
1 teaspoon salt
⅓ teaspoon freshly ground black pepper

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Instructions

Wash the bulgur in a fine sieve with cold water and let it drain.
Melt the butter in a pan over medium heat.
Add orzo or vermicelli and fry until they turn golden brown.
Add the bulgur and stir until nicely combined for a few more minutes.
Add the tomato paste, sun-dried tomatoes, and chopped tomato, and sauté for a few minutes.
Pour in hot chicken stock or vegetable stock, add the seasoning and give it a good stir.
Put the lid on and bring it to a boil.
Let it simmer over low heat for 15 minutes or until all liquid is absorbed.
Let it rest for 10 minutes without opening the lid.
Stir it with a fork to make the rice fluffy before serving.

Equipments used:

Notes

Easy Chicken Stock (Bone Broth) or Basic Homemade Vegetable Stock is a great flavoring for pilaf. Make sure the stock is hot before adding it to the bulgur.
Use coarse or very coarse bulgur for a fluffy and chewy texture. Using fine bulgur would make the pilaf mushy.
Cook the bulgur pilaf with butter for an even nuttier taste.
When the bulgur is cooked, take the pan off the heat and let it rest for 10 minutes with the lid off.

Nutrition Information

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Calories 324kcal (16%) Carbohydrates 70g (23%) Protein 12g (24%) Fat 2g (3%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 1mg (0%) Sodium 1184mg (49%) Potassium 786mg (22%) Fiber 15g (60%) Sugar 7g (14%) Vitamin A 803IU (16%) Vitamin C 11mg (12%) Calcium 52mg (5%) Iron 3mg (17%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 324 kcal

% Daily Value*

Calories	324kcal	16%
Carbohydrates	70g	23%
Protein	12g	24%
Fat	2g	3%
Saturated Fat	1g	5%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Cholesterol	1mg	0%
Sodium	1184mg	49%
Potassium	786mg	17%
Fiber	15g	60%
Sugar	7g	14%
Vitamin A	803IU	16%
Vitamin C	11mg	12%
Calcium	52mg	5%
Iron	3mg	17%