Tomato Bulgur Pilaf

Name: Tomato Bulgur Pilaf
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 6 servings
Ingredients: 2 ounces (½ stick) unsalted butter; 1 large onion; 4 cups grated tomato including juices and seeds; ½ cup boiling water; 2 cups coarse, extra coarse, or extra extra coarse bulgur wheat; Kosher salt and freshly ground black pepper

User Reviews

4.7

21 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings
6 servings
Calories
219 kcal
Course
Side Dish
Cuisine
Middle Eastern, Turkish, Lebanese, Armenian

Tomato Bulgur Pilaf

Megan Mendez

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It's easy to capture the flavor of summer in a simple side dish with this Tomato Bulgur Pilaf. Similar to a traditional Armenian rice pilaf, swap out the rice for coarse bulgur and add tons of fresh tomato! This pilaf simply bursts with tomato flavor!

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Ingredients

Servings

2 ounces (½ stick) unsalted butter
1 large onion finely chopped
4 cups grated tomato including juices and seeds (about 4 to 5 tomatoes), skins discarded
½ cup boiling water
2 cups coarse, extra coarse, or extra extra coarse bulgur wheat (#3 or #4 size)
Kosher salt and freshly ground black pepper

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Instructions

Melt the butter in a large pot over medium-high heat, add the onion and cook until softened, about 5 minutes.
Add the grated tomato, bring to a simmer, then lower the heat to medium-low and cook, stirring regularly, for about 5 minutes.
Add the boiling water, stir, and then add the bulgur, stirring again to combine. Season with salt and pepper to taste. When the mixture starts to bubble, lower the heat to low, cover, and cook for about 15 to 18 minutes (it can take even longer for the extra extra coarse bulgur to cook—around 25 minutes or so), or until all the liquid is absorbed.
Remove from the heat and let it rest for a few minutes before serving.

Notes

If tomatoes aren't in season, you can substitute a portion of the grated tomatoes with canned tomatoes. Here's how to do it: replace the grated tomatoes and water in the original recipe with 2 cups of canned crushed or ground peeled tomatoes and 2 ½ cups boiling water.
To grate the tomatoes, cut them in half (trimming the stem portion) and grate them with the cut side against the large holes of a box grater until only the skin is left in your palm. I recommend grating them directly into a bowl to catch all the juices, and then measuring the yield in a large measuring cup.
If tomatoes aren't in season, you can substitute a portion of the grated tomatoes with canned tomatoes. Here's how to do it: replace the grated tomatoes and water in the original recipe with 2 cups of canned crushed or ground peeled tomatoes and 2 ½ cups boiling water.
If you want to make this recipe vegan, you can swap out the butter for ¼ cup of olive oil or use vegan butter. Proceed with the rest of the recipe as directed.
You can store your leftover uncooked bulgur in the freezer for longer storage. Just put the original package of bulgur in a freezer bag and then into the freezer.

Nutrition Information

Show Details

Calories 219kcal (11%) Carbohydrates 33g (11%) Protein 5g (10%) Fat 8g (12%) Saturated Fat 5g (25%) Monounsaturated Fat 2g Cholesterol 20mg (7%) Sodium 25mg (1%) Potassium 39mg (1%) Fiber 3g (12%) Sugar 4g (8%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 219 kcal

% Daily Value*

Calories	219kcal	11%
Carbohydrates	33g	11%
Protein	5g	10%
Fat	8g	12%
Saturated Fat	5g	25%
Monounsaturated Fat	2g	10%
Cholesterol	20mg	7%
Sodium	25mg	1%
Potassium	39mg	1%
Fiber	3g	12%
Sugar	4g	8%