How to Cook Bulgur Pilaf

How to Cook Bulgur Pilaf

Ingredients Cook Bulgur Pilaf:

• 2 tablespoons unsalted butter, or margarine
• 2 tablespoons vegetable oil, or olive oil
• 1 medium onion, grated and drained
• 1 large tomato, grated, with juice
• 1 small green bell pepper, grated
• 2 cups coarse bulgur
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons of tomato paste
• 2 teaspoons of sugar
• 4 cups chicken stock, or water
• 1/2 cup coarsely chopped fresh or roasted peppers, chopped tomatoes, and fresh Italian parsley, for garnish

How to Make Bulgur Pilaf:

1. Melt the butter with the oil in a covered or shallow skillet. Fry the drained grated onions until soft but not browned—about 5 minutes.
2. Add grated tomatoes and juice and grated pepper. Continue to fry until the vegetables soften and the liquid has reduced.
3. Add the bulgur and stir until combined using a wooden spoon.
4. Add salt, pepper, tomato paste, sugar, and stock and stir until smooth. Bring the combination to a boil, then cover and reduce heat.
5. Let the bulgur simmer slowly until all the liquid is absorbed, about 15 to 20 minutes. Cover the pot, remove from heat and set aside to cool.
6. Gently stir the pilaf just before serving to make sure all the ingredients are well combined.
7. Garnish each ration with a slice of fresh or roasted pepper, tomatoes, and some fresh Italian parsley. Serve and taste!

Tips Cook Bulgur Pilaf

After grating the onions, make sure to place them in a colander to drain. It is important to drain all the liquid, or the mixture will taste bitter.

Once you remove the pan from the heat, the bulgur will continue to steam. For even steaming, place a few paper towels or a piece of newspaper under the lid. Do not open the lid until it is ready to serve.