Bulgur Pilaf Recipe
Bulgur is a wonderful and delicious alternative to rice. This is one easy Assyrian recipe that you will absolutely love!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: Assyrian, Middle Eastern
Servings: 6 servings
Calories: 201kcal
- ¼ cup vegetable oil
- 1 small onion (diced)
- ¼ cup vermicelli
- 3 ounces tomato paste
- 1½ cups bulgur (coarse grind, #4)
- 1 teaspoon salt
- 1 cup hot water
Heat oil in a medium pot and saute onion and vermicelli until the noodles are brown, and the onion is caramelized.
Rinse bulgur, and add to the same pot.
Mix tomato paste, salt, and one cup of hot water and whisk to dissolve. Pour the mixture over the bulgur in the pot and stir to combine. Cover and cook over very low heat, for twenty minutes. Stir halfway through.
Fluff with a fork before serving.
- Instead of hot water, you can try adding broth instead.
- The cooking liquid will seem like it's not enough, but resist the urge to add more. Since the bulgur is already parboiled, it doesn't require more cooking liquid.
- Another great addition to this recipe is canned chickpeas. Just stain the chickpeas and mix with the bulgur before simmering.
- Feta cheese lends a creamy, yummy texture to cooked bulger pilaf.
- Prepare a simple salad with tomatoes, cucumbers, green bell peppers, chopped parsley, and onion, and season with salt, black pepper, lemon juice, and olive oil, then serve over the bulgur pilaf.
Serving: 1serving | Calories: 201kcal | Carbohydrates: 27g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 404mg | Fiber: 3g | Sugar: 3g