This bulgur pilaf is a light and flavorful side dish that's so easy to make! Nutritious bulgur wheat simmered with onions, tomatoes, and spices --- perfect with meat, stews, or vegetarian meals. Simply delicious!
Bulgur wheat is one of those items you should always have in your pantry --- if you haven't already. 🙂
They're widely available nowadays, affordable, and you can cook them quickly, making them an excellent option for weeknight dinners.
The best part? It absorbs anything you cook with it --- spices, stocks, herbs, and any vegetable you sauté at the start of cooking. All these flavors end up in your bulgur wheat pilaf. Yum!
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Why this bulgur pilaf recipe is a keeper!
- Great for reheating. The slight chewiness helps keep its form and does not go mushy easily. Hence, the shape and texture stay the same even after reheating.
- Nutritious. Bulgur is a whole grain packed with fiber and essential minerals; plus, it's relatively low in calories compared to plain white rice.
- Meal-prep friendly. It stores well in the fridge and even freezes well, so it's excellent for meal prepping and batch cooking for the entire week.
Ingredients
(See the recipe card below for measurements.)
- Olive oil – extra-virgin olive oil, if possible.
- Onion – chopped finely; the aim is for the onion to disappear in the bulgur pilaf.
- Tomatoes – chopped, for the juices to easily come out once you sauté it with the other ingredients.
- Bell pepper – green bell pepper, chopped into small dice.
- Butter – you need this to sauté the vegetables.
- Tomato paste – for that added tomato flavor and color.
- Bulgur – coarse bulgur is excellent for making pilaf.
- Stock – I typically use vegetable stock.
- Spices and seasoning – paprika, turmeric powder, salt, and ground black pepper.
How to make bulgur wheat pilaf
Start by heating the olive oil in a medium (to large) saucepan and set it over medium-high heat.
Add the butter and wait for it to melt.
Add the chopped onion.
Sauté until it softens, then add tomatoes, tomato puree, paprika and turmeric.
Cook everything for about two minutes --- lower the heat to avoid burning the spices.
Add the green bell pepper.
Mix to coat the pepper with sauce from the tomatoes, then pour the stock.
Cover with a lid, turn the heat to medium, and boil the stock.
Taste and adjust the seasoning, adding salt and ground black pepper in the process.
Add the bulgur, mix then lower the heat.
Place the lid back on and simmer for twenty to twenty-five minutes or until all the liquid has been absorbed.
Use a fork to fluff the cooked bulgur and take the saucepan off the heat.
Keep it covered and set aside for two to five minutes.
Fluff your bulgur wheat pilaf again, transfer it to a plate --- and serve!
Helpful tips
- Do not hesitate to add more water if it's too dry.
- On the other hand, if the bulgur is almost cooked and you think it's still too moist, keep the pan partially covered while you finish cooking.
- Remember to check the seasoning and add salt and ground black pepper before adding the bulgur to the pan --- you can check (again) and adjust while it's simmering.
Recipe variation
- Chicken stock. It's an excellent alternative to vegetable stock if you don't need it to be a vegetarian dish.
- Red bell pepper. You can replace the green bell pepper or add it if you prefer.
- Butter. If you like butter, you can ditch the olive oil and just use butter instead (the same amount of olive oil when melted).
Serving suggestions
- Italian Sausage Stew with Vegetables: The robust flavors of the sausage and vegetables in this stew goes perfectly with the pilaf's fluffy texture.
- Potato Stew with Mushrooms: Pairing this earthy stew with bulgur wheat pilaf adds a wholesome grain component, enhancing the meal's heartiness.
You can also serve it with some protein-rich mains like baked meatballs in sauce --- bulgur pilaf will soak up the rich tomato sauce, a delightful alternative to traditional pasta.
So, what are you waiting for? Check if you have all the ingredients in your kitchen, and try this bulgur pilaf recipe tonight!
OR GET MORE IDEAS FROM THIS LIST EASY SIDE DISH RECIPES!
📖 Recipe
Bulgur Pilaf Recipe
Equipment
- Chopping board
- Kitchen knife
- Measuring cups
- Measuring spoons
- Medium (or large) saucepan with lid
Ingredients
- 1 & 1/2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion, chopped
- 1 medium green bell pepper, seeded & chopped
- 5 to 6 pieces cherry tomatoes, chopped
- 2 tablespoons tomato paste
- 1 & 3/4 cups stock
- 1 teaspoon paprika
- 1/2 teaspoon turmeric powder
- salt and ground black pepper, to season
Instructions
- Place a medium (to large) saucepan over medium-high heat.
- Pour the olive oil; once it's ready, add the butter and let it melt.
- Add the chopped onion and sauté until it turns soft.
- Add the tomatoes, tomato puree, turmeric, and paprika powder.
- Cook everything for about two minutes --- lower the heat to avoid burning the spices.
- Add the green bell pepper and mix.
- Pour the stock.
- Cover with a lid, turn the heat up to medium, and bring to a boil.
- Taste and adjust the seasoning, adding salt and ground black pepper in the process.
- Add the bulgur, mix then lower the heat.
- Place the lid back on and simmer for twenty to twenty-five minutes or until all the liquid has been absorbed.
- Use a fork to fluff the cooked bulgur and take the saucepan off the heat.
- Keep it covered and set aside for two to five minutes.
- Fluff your bulgur pilaf again, transfer it to a plate --- and serve!
Notes
- Cook's Tip: If you think your bulgur wheat pilaf is still too moist, keep the pan partially covered while you finish cooking.
- Refer to the post for more tips and suggestions.
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