Bulgur Pilavi (Turkish Bulgur Rice Pilaf)
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 people
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Calories
324 kcal
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Course
Side Dish, Main Course
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Cuisine
Mediterranean, Middle Eastern, Turkish
Bulgur Pilavi (Turkish Bulgur Rice Pilaf)
Description
Bulgur Pilavi (Turkish Bulgur Rice Pilaf) begins by washing coarse bulgur before toasting it briefly with vermicelli or orzo in melted butter. Grated tomato, sun-dried tomato, and tomato paste are sautéed together, infusing the pilaf with deep tomato flavor complemented by the butter richness. Hot chicken or vegetable stock is then added along with seasoning, and the mixture is simmered covered until the liquid is fully absorbed. After cooking, resting without opening the lid allows steam to redistribute, producing fluffy grains.
The final pilaf showcases a balance of textures with tender bulgur and slightly toasted vermicelli along with fresh and sun-dried tomato nuances. Its mild seasoning makes it a versatile accompaniment to grilled meats, stews, or vegetable dishes, adding color and heartiness to a meal.
Using a coarse bulgur grain is important to avoid a mushy texture. Preparing your own chicken or vegetable stock or using a good quality hot stock enhances the flavor. Resting the pilaf after cooking improves fluffiness.
Ingredients
- 2 tablespoon butter (40 grams)
- 50 g vermicelli 2 ½ tbsp, or orzo
- 1 large tomato (grated or finely chopped)
- 40 g sundried tomato (finely chopped)
- ½ tablespoon tomato paste
- 270 g bulgur 1 ½ cup, coarse
- 540 ml chicken stock 3 cups, or vegetable stock; hot
- 1 teaspoon salt
- ⅓ teaspoon black pepper freshly ground
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.
Notes
- Use coarse or very coarse bulgur for a fluffy texture; fine bulgur can become mushy.
- Prepare or use hot chicken or vegetable stock to add flavor to the pilaf.
- Cook the pilaf with butter to enhance the nutty taste.
- After cooking, remove from heat and let rest covered for 10 minutes to improve fluffiness.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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