Bulgur Pilaf
Learn how to make the best Turkish bulgur pilaf with tomatoes and vegetables. This recipe offers two variations: one with tomatoes and another with vermicelli, both ready in under 40 minutes. Serve this vegan Turkish dish on its own with Tzatziki on the side or as a side dish with your meat dishes.Ready in about 30 minutes, this recipe is perfect for beginners looking to incorporate bulgur wheat into their daily cooking.
Ingredients
- 2 tbsp oil, or butter
- 1 onion, chopped, medium sized (approximately 1 cup)
- 1 green pepper, seeded jalapeno or a small bell pepper would work (approximately 1/2 cup)
- 2 tbsp tomato paste
- 1 teaspoon ground cumin
- 1 cup coarse bulgur, both coarse and extra coarse bulgur would work for this recipe
- 1 fresh tomato, cut into small cubes (approximately 1 cup)
- 1 can chickpeas, drained and rinsed
- 2 cups water, boiling water (or you can use vegetable stock)
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
Garnishes
- handful of Italian, or flat leaf parsley, chopped
Instructions
- Sauté onion and tomato paste: Heat olive oil in a medium saucepan over medium heat. Add in onion and green pepper and sauté until translucent, 3-4 minutes. Add in tomato paste and stir constantly for a minute or so.
- Add in the rest of the ingredients: Add in ground cumin, bulgur, tomatoes, chickpeas, and water (or stock). Season with salt and pepper.
- Stir & Bring it to a boil: Give it a stir, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
- Let it rest & serve: Off the heat, allow it to rest for 10 minutes (with the lid on), fluff it with a fork, garnish with parsley, and serve.
Notes
- Freezing Instructions: To freeze this bulgur pilaf recipe, simply bring it to room temperature, place it in an airtight container, and freeze for up to 2 months. Thaw it a day in advance in the fridge and warm it up on the stove before you are ready to serve it.
- An earlier version of this recipe included a more basic bulgur pilaf made without tomatoes, tomato paste, vegetables (onion, pepper, etc.) and chickpeas. It is how my mother made it.
- To cook Bulgur Pilaf with Vermicelli:
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- Heat oil (or butter): Heat oil in medium heat.
- Saute vermicelli: Add in the vermicelli and saute until it is golden brown for 5-6 minutes while constantly stirring it with a wooden spoon. It should feel like it is almost burning.
- Add in the coarse bulgur wheat: Add in bulgur and saute for 4-5 minutes while constantly stirring.
- Add in the liquid & bring it to a boil. Add in your cooking liquid (water, stock, or a combination), salt and pepper. Give it a stir. Bring it to a boil, put the lid on, turn down the heat, and let it simmer for 12-15 minutes.
Nutrition
Calories: 213kcalCarbohydrates: 34gProtein: 6gFat: 8gSaturated Fat: 1gTrans Fat: 1gSodium: 661mgPotassium: 401mgFiber: 8gSugar: 4gVitamin A: 499IUVitamin C: 32mgCalcium: 37mgIron: 2mg
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