Today’s recipe is Bulgur Pilaf, delicious and easy to make vegetarian dish. Bulgur is a parboiled whole wheat grain, which is then dried and cracked. A staple in Turkish, Mediterranean, and Middle Eastern cuisines, it is used in preparing pilaf, soups, salads and stuffing. With its nutty flavor, bulgur is a wonderful compliment to savory dishes.
Prep: 10 min Cook: 30 min Rest: 10 min Total: 50 min Servings: 6-8
2 cups medium grain bulgur
4 cups water or vegetable broth, boiling
3-4 tbsp avocado, olive, or coconut oil
1 cup or about 1/2 large onion, chopped
2-3 large garlic cloves, minced
2 heaping tbsp tomato paste
1 medium carrot, grated
1 3/4 cups chickpeas, cooked
2 tbsp fresh mint, chopped
1 tbsp fresh dill or parsley, chopped
1/4 tsp red pepper flakes (optional)
black pepper and salt to taste
In a large pan, heat the oil. Add the onion, and sweat it over medium-low heat until translucent for 5 minutes. Stir in the garlic and red pepper flakes. Cook on low for 1 minute. Add the tomato paste, and stir it around for 30 seconds. Add the carrots. Replace the lid, and simmer for 5 minutes.
Stir in the bulgur.
Pour over the water, and add the chickpeas, mint, dill, salt, and pepper.
Turn the heat to medium, and bring the mixture to a gentle boil. Cover and cook over low heat for 15-20 minutes until all the liquid is absorbed. Remove the pan from the burner, and let it rest covered for another 5-10 minutes.
Serve as is or with sliced tomatoes, pickled peppers or pickled green tomatoes.