Bulgur Pilaf
Ingredients:
- 1 cup coarse bulgur, rinsed and drained
- 1 tbsp olive oil
- 1 tbsp butter
- ½ onion, finely diced
- 2 garlic cloves, minced
- ½ red bell pepper, finely diced
- ½ green bell pepper, finely diced
- 6 tbsp tomato sauce
- 2 cups beef broth, hot if possible
- Salt, to taste
- Black pepper, freshly ground
Method:
Start Cooking- Heat olive oil and butter in a wide pot over medium heat.
- Add onion and sauté 3–4 minutes until soft and translucent.
- Add red and green peppers. Cook another 3 minutes until slightly softened.
- Stir in tomato sauce and cook 1–2 minutes to deepen the flavor.
- Add garlic and stir for 30 seconds (just until fragrant).
- Add rinsed bulgur and mix well so every grain is coated.
- Pour in hot beef broth. Season with salt and black pepper.
- Bring to a gentle boil, then reduce heat to low, cover, and simmer 15 minutes, or until bulgur is tender and liquid is absorbed.
- Turn off heat. Let rest (covered) 5 minutes.
- Serve warm. Bon appétit.
Kitchen Tools:
Notes:
- Instead of tomato sauce, you can use tomato paste at a 1:3 ratio (1 tbsp paste = about 3 tbsp sauce).
- You can increase or decrease the tomato sauce on how red or mild you like your pilaf.
- You can use water, chicken broth, or vegetable broth for fully vegetarian option.
- Always add hot liquid for the fluffiest bulgur.
- Stir in chickpeas for extra protein.
- Season it your way with dried mint, red pepper flakes, cumin, or paprika.
- Want it juicier? Add a finely grated tomato for softer texture and natural sweetness.
- Serve warm with cacık or plain yogurt, alongside grilled meat or simple shepherd salad.
- It’s lovely with a glass of ayran (yogurt drink).
Nutrition:
FROM THE PANTRY
Bulgur
WHY WE LOVE IT
It’s simple, nourishing, and light. It cooks quickly and always feels like a complete meal. We enjoy it with yogurt, alongside our favorite proteins, or just as it is with a cold yogurt drink.
A LITTLE STORY
Bulgur has been used in Turkish and Middle Eastern cooking for centuries. Made from whole wheat that’s parboiled and dried, it was developed as a practical way to preserve grain and cook meals quickly. Bulgur pilaf became an everyday staple for the same reasons we love it today – it’s filling, affordable, and easy to prepare.
DID YOU KNOW?
Bulgur is a whole wheat grain that’s parboiled, dried, and cracked, which is why it cooks faster than most grains. It’s naturally high in fiber and provides important nutrients like iron, potassium, zinc, and B vitamins. It’s also lower on the glycemic index than white rice, making it a great choice for balanced meals.
Bulgur comes in several textures: fine, medium, coarse, and very coarse.