Easy Bulgur Pilaf Recipe (25 Minutes)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
253 kcal
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Course
Side Dish
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Cuisine
Mediterranean, Middle Eastern
Easy Bulgur Pilaf Recipe (25 Minutes)
Description
The recipe starts by sautéing onion, garlic, diced bell pepper, and roma tomatoes in olive oil until the peppers soften, creating a flavorful vegetable base. Tomato paste is added and cooked briefly to deepen its taste before mixing in the bulgur and water. The bulgur simmers covered until tender and the liquid absorbs, forming a hearty pilaf.
This pilaf offers a comforting combination of textures from tender bulgur and softened vegetables. It has a savory and slightly sweet depth from the tomato ingredients. Seasoning is basic, allowing the natural vegetable flavors to shine. The dish can be served warm or cold, offering versatility as a side or light meal.
Garnishing with sliced olives, red onion, parsley, slivered almonds, or feta cheese adds contrasting color, texture, and a touch of saltiness or nuttiness. These toppings can be tailored to taste or availability.
Store leftovers in an airtight container in the fridge for up to a week. Bulgur can be substituted with other grains like rice, couscous, cracked wheat, or quinoa by adjusting cooking times and water amounts accordingly. Using vegetable broth instead of water further enhances the pilaf's flavor.
Ingredients
- 1 Tbsp olive oil or butter, 15 mL
- 1 medium white onion diced, about 1 cup
- 2 cloves garlic minced
- 1 green bell pepper diced
- 2 Roma tomato diced
- 3 Tbsp tomato paste 40 g
- 1 ½ cups bulgur 340 g, uncooked
- 2 ½ cups water 590 mL
- ¼ tsp salt
- ¼ tsp black pepper
- olive serving suggestions, olives sliced, almonds slivered
- red onion
- parsley
- almond
- feta cheese
Instructions
- Base: Heat oil over medium heat in a large saute pan or pot. Add onion, garlic, peppers, and roma tomatoes, cooking until the peppers are soft, about 5 minutes. Add tomato paste and cook for another 2 minutes.
- Bulgur: Add bulgur and water, stir to combine, cover, and let simmer for 15 to 20 minutes until water is absorbed and bulgur is tender (add more water ½ cup at a time if bulgur is still tough). Season with salt and pepper.
- Serve: Warm or cold, optionally topped with olives, sliced red onion, parsley, slivered almonds, or feta cheese.
Notes
- Store leftovers covered in the refrigerator for 5 to 7 days.
- Substitute bulgur with rice, couscous, cracked wheat, or quinoa using their respective cooking times and liquid ratios.
- For richer flavor, replace water with vegetable broth in cooking the pilaf.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 253kcal | 13% |
| Carbohydrates | 49.8g | 17% |
| Protein | 8.2g | 16% |
| Fat | 4.5g | 7% |
| Saturated Fat | 0.7g | 4% |
| Cholesterol | 0mg | 0% |
| Sodium | 173mg | 7% |
| Potassium | 585mg | 12% |
| Fiber | 11.9g | 48% |
| Sugar | 6g | 12% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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