Bulgur Pilavi (Turkish Cracked Wheat Pilaf)
Bulgur pilavi is a vegetarian's dream, a gluten-free person’s nightmare, and an absolute delicious delight. Wayyyy better (and better for you) than plain ol’ rice or cous cous. Stop mucking about and grab a pot. This banger of a vegan side-dish is easy and fast!
Servings: 6 cups
Calories: 127kcal
Cost: $5.50
Equipment
Ingredients
- 4 teaspoons olive oil
- 1 medium-sized onion finely diced
- 1 red bell pepper diced small, seeds and stem discarded
- 2 medium-sized tomatoes diced
- 2 cloves garlic minced
- 2 teaspoons tatli biber salcasi
- 1 cup coarse bulgur wheat
- 1½ cups water or unsalted vegetable stock
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- To garnish: fresh parsley leaves and minced chives
Instructions
- In a 4 quart pot, heat the olive oil over a medium flame for 60 seconds.
- add the onion and pepper and sauté for 4 minutes until the onion starts to sweat.
- add the tomato and garlic and stir around for 3 minutes until the tomato starts to break down.
- Stir in the tomato or pepper paste (salça) and the bulgur wheat. Saute the bulgur for 3 minutes, stirring constantly.
- Turn the heat to high, and add water, lemon juice, salt, and pepper.
- As soon as your bulgur wheat starts to boil, place a lid on the pan and lower the heat to low
- Simmer the bulgur wheat for 8-10 minutes until the liquid has been absorbed.
- Remove from the heat and leave the bulgur pilaf covered for 15 minutes as it cools a little.
- Serve the bulgur pilavi with fresh herbs as a side dish.
Notes
Make sure to fluff the bulgur using the tines of a fork before you garnish and serve it. That way the pilaf isn't at all clumpy.
Nutrition
Calories: 127kcal | Carbohydrates: 23g | Protein: 4g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 220mg | Potassium: 291mg | Fiber: 6g | Sugar: 3g | Vitamin A: 997IU | Vitamin C: 34mg | Calcium: 23mg | Iron: 1mg