Bulgur pilaf is more forgiving than rice: it has little starch so it does not stick, and resting is not essential. The one thing to watch is the water ratio. Bulgur drinks more than rice does: one measure of bulgur to two of water.
Ingredients
For the pilaf
Method
-
Fry the vegetables
Cook the onion in butter for 5 minutes and the pepper for 3.
-
Add the tomato paste
Add the paste and the tomato and cook for 3 minutes.
-
Toast the bulgur
Add the bulgur and stir for 2 minutes; coated in fat the grains stay separate.
-
Add the water
Pour in the hot water with the salt, and when it boils turn the heat low.
-
Cook
Cook covered for 15 minutes, until the liquid has gone completely.
-
Rest
Turn off the heat, leave for 10 minutes and then fluff with a fork.
Tips
- Do not use fine bulgur, that is for meatballs and salads. Pilaf needs coarse bulgur.
- Do not wash the bulgur; washed bulgur drinks too much water and the pilaf turns to mush.
- Use a fork rather than a spoon to stir, so the grains are not crushed.
Nutrition
290
kcal
8 g
Protein
10 g
Fat
45 g
Carbs
4 g
Sugar
9 g
Fibre
Values are per serving and approximate.