Side
Tomato Bulgur Pilaf
A Turkish-style side of bulgur cooked with onion, pepper and tomato paste. Quicker than rice and full of whole grain.
⏱ 30 min (5 min prep, 25 min cooking)
🍽 Serves 6 · about 3/4 cup
budgetquickmake aheadfreezer friendly
vegetarian
ContainsMilk, Wheat. Check the labels on what you buy; brands differ.
Ingredients
Pilaf
- 2 tbsp Olive oil
- 1 tbsp Butter, salted
- 1 Yellow onion, finely chopped
- ½ Green bell pepper, finely chopped
- 1½ tbsp Tomato paste
- 1½ cup Bulgur wheat, coarse
- 1 tsp Paprika
- 2¾ cup Vegetable broth, low-sodium
- ½ tsp Table salt
- ¼ cup Fresh parsley, chopped
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: medium saucepan with lid.
- Heat the oil and butter in a saucepan over medium heat. Cook the onion and pepper 6 minutes, until soft. Stir in the tomato paste for 1 minute.
- Add the bulgur and paprika and stir 1 minute. Add the broth and salt and bring to a boil.
- Cover, lower the heat and simmer 12 to 15 minutes, until the liquid is absorbed. Take off the heat, lay a towel under the lid and let stand 10 minutes. Fluff with a fork and stir in the parsley.
Make aheadKeeps 5 days in the fridge; reheat to 165°F.
❄️ FreezerFreeze for up to 3 months.
↺ LeftoversFold cold leftovers into a salad with chickpeas and cucumbers.
🧒 With kidsServe it like rice; it pairs with almost anything.
Dairy-free swapUse all olive oil.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.