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bulgar pilaf in white bowl topped with rosemary sprig
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5 from 5 votes

Bulgur Pilaf

This simple bulgur pilaf is made with sautéd onions, vegetable stock, and bulgur wheat. It is served as a side dish, or with sautéd vegetables.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Mediterranean
Servings: 6
Calories: 87kcal
Author: Alison Corey

Ingredients

  • 1 small onion chopped
  • 2 cups vegetable stock plus 2 tablespoon to sauté onions
  • 1 cup bulgar wheat medium coarse

Instructions

  • Sauté onions in 2 tablespoon of vegetable stock on medium heat until onions turn transparent.
  • Reduce heat. Add one cup of bulgar and two cups of broth to the saucepan. Bring to a boil uncovered.
  • Once the broth comes to a boil, reduce the heat. Cover and simmer for 5-8 minutes.
  • Remove from heat, and let sit covered until all of the broth has been absorbed. Fluff with a fork and serve!

Video

Notes

Tips for Making Bulgur Pilaf
  • Don't add too much liquid. Stick to the 1:2 ratio. Too much vegetable stock will result in wet, sticky bulgar rather than light and fluffy.
  • Use low-sodium broth.
  • Before you cook your bulgar, check the type that you have bought. Fine bulgar will only take 5 minutes to cook, while very coarse bulgar will take 20 minutes. The directions for this recipe are for medium-coarse bulgar. If you're unsure what type you have, keep an eye on it, and remove it from the heat, when you notice most of the liquid has been absorbed.
  • Allow cooked bulgur to cool completely before transferring it to an airtight container. Store in the refrigerator for 3-5 days. Reheat in the microwave covered in a microwave-safe container until heated through. 

Nutrition

Calories: 87kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 314mg | Potassium: 108mg | Fiber: 3g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg