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 mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: Mediterranean
Servings: 6
Calories: 87kcal
- 1 small onion chopped
- 2 cups vegetable stock plus 2 tablespoon to sauté onions
- 1 cup bulgar wheat medium coarse
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!
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.
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