Description
Simple and satisfying, this traditional Middle Eastern Bulgur Pilaf recipe is delicious, hearty, and healthy.
Ingredients
Scale
Ingredients:
- 1 cup red onions, fine dice
- 1 red bell pepper, fine dice
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 1 cup low-sodium vegetable broth *
- 1 cup water
- 1 – [ 14.5 oz. can ] petite diced tomatoes, undrained
- 1/8 teaspoon baking soda *
- 1 cup coarse bulgur, rinsed
Herb/Spice Ingredients:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ to ½ teaspoon cumin (+/-)
- ¾ to 1 ¼ teaspoons sea salt *
- 1/8 teaspoon black pepper
Other Ingredients:
- ¼ cup finely chopped fresh parsley (optional) (+/-) *
Serving Ideas:
- Serve with a cucumber mint salad
- Dollop of unsweetened plain plant yogurt
Instructions
- Place all the Herb/Spice Ingredients into a small bowl, mix well. Set aside.
- In a large ceramic/enamel lined skillet, Dutch oven, or non-stick skillet, add the finely diced onions and red bell pepper, sauté over medium-high heat for 7 to 9 minutes to soften, then add the finely minced garlic and tomato paste, and sauté over medium heat for one minute, stirring constantly.
- Next add all the remaining Ingredients (except the baking soda and bulgur) and the Herb/Spice Mix. Stir well, bring to a boil, then immediately lower to a simmer. Add the baking soda, stirring constantly for 30 seconds.
- Next add the bulgur, stir well, then cover with a lid, let simmer for 15 minutes or until the bulgur has reached the desired tenderness.
- Remove from the stove, let sit (covered) for 5 minutes, untouched.
- After 5 minutes, stir in the freshly chopped parsley. Serve and enjoy!
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
*Servings: 4