Tomato Bulgur Pilaf
User Reviews
4.7
21 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
35 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
219 kcal
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Course
Side Dish
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Cuisine
Middle Eastern, Turkish, Lebanese, Armenian
Tomato Bulgur Pilaf
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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
- 2 ounces butter unsalted
- 1 onion finely chopped, large
- 4 cups tomato about 4 to 5 tomatoes), skins discarded, grated, including juices and seeds
- ½ cup water boiling
- 2 cups bulgur wheat #3 or #4 size, coarse, extra coarse, or extra extra coarse
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
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
(10%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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