Bulgur Pilaf
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
- Add oil, celery, onion and bulgur to a medium skillet.
- Stir constantly over medium heat (300 degrees F in an electric skillet) until vegetables are tender and bulgur is golden brown.
- Add seasonings and broth and bring to a boil.
- Cover pan and reduce heat to low.
- Simmer 15 minutes or until liquid is absorbed. Serve.
- 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.
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.