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Bulgur Pilaf

Kid friendly
Notes

Recipe Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Add other vegetables such as peas, grated carrot or chopped bell pepper.
  • Try other flavors such as dill weed, oregano, sage, marjoram or parsley.

Ingredients

2 Tablespoons vegetable oil
½ cup chopped celery
1 medium onion, chopped
1 cup uncooked bulgur
½ teaspoon salt
¼ teaspoon pepper
2 cups low-sodium broth (any type) (see Notes)

Directions

  1. Add oil, celery, onion and bulgur to a medium skillet.
  2. Stir constantly over medium heat (300 degrees F in an electric skillet) until vegetables are tender and bulgur is golden brown.
  3. Add seasonings and broth and bring to a boil.
  4. Cover pan and reduce heat to low.
  5. Simmer 15 minutes or until liquid is absorbed. Serve.
  6. Refrigerate leftovers within 2 hours.

Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Add other vegetables such as peas, grated carrot or chopped bell pepper.
  • Try other flavors such as dill weed, oregano, sage, marjoram or parsley.
Photo of Bulgur Pilaf
Prep time: 10 minutes
Cook time: 20 minutes
Makes: 3 Cups
Nutrition Facts: View Label

Comment

This was really good and very easy to make. It reminded

me of Fried Rice when I added peas.

This was another winner - yummy and fast!!  Honestly I had never made bulger like this -- being the star ingredient in a recipe.  Everyone loved it, including my 2 year old who kept eating and eating and eating.  I was a bit in shock, happy shock!  Another commentor mentioned it was like fried rice which made me think I could likley make this into a main dish next time by adding stir fried tofu and some scrambled eggs!

This was so quick and easy! My family loved it and asked me to make it again. I added about 1 cup of frozen mixed vegetables with the broth (carrots, peas, corn, lima beans), as suggested, and just used the salt and pepper. Next time, I will add 1 Tbsp of parsley at the end.