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.
- 1 small onion chopped
- 2 cups vegetable stock plus 2 tbsp to sauté onions
- 1 cup bulgar wheat medium coarse
Sauté onions in 2 tbsp 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!
- Don't add too much liquid. Stick to the 1:2 ratio. Too much vegetable stock will result in wet and 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 not sure what type you have, just 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