Tomato Bulgur Pilaf

Name: Tomato Bulgur Pilaf
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1½ cup coarse bulgur; 1 large onion; 1 large tomato; ¼ cup tomato paste; 3 tb. olive oil; 1½ tsp. salt; ¼ tsp. black pepper; 2¼ cups vegetable broth or chicken broth

June 14, 2017
by Iman

Cuisine: Lebanese
Difficulty: Easy

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Prep Time

5 mins
Cook Time

20 mins
Serving

4
Ready In

25 mins

This tomato bulgur pilaf only requires 5 ingredients! It’s a great alternative to rice and perfect side dish with chicken and grilled meat.

This tomato bulgur is one of those dishes that I make when I am not in the mood for rice or pasta, but am looking for that healthy but filling grain. This very simple but satisfying bulgur, makes a wonderful side dish to grilled meats such as lamb chops, chicken, or kafta.

Tomato bulgur pilaf which is known in Arabic as “burghul a banadoura” can be served as a main dish or as a side dish. It is often served with yogurt, plain (how I feed it to my 1 year old) or as a yogurt salad like my Lebanese cucumber and yogurt salad.

It is a very popular dish in Lebanon and in Turkey because of it’s simplicity and for the fact that it costs very little to make! At every Turkish restaurant I have ever eaten at, this bulgur pilaf is always served on the side of whatever grilled meat I order.

What is Bulgur?

If you’re not familiar with bulgur, it is a whole grain that resembles quinoa. It is healthier than white rice, containing much more fiber and protein. It is also lower on the glycemic index and contains more vitamins and minerals.

There are different types of bulgur; the two main types being coarse, and fine. The fine bulgur is what is used in tabbouleh and kibbe because it can be used raw, while this dish requires the coarse one for cooking. For the course bulgur, you will notice in Middle-eastern grocery stores, they contain numbers on the packaging. Number 1 typically means the fine bulgur, 2 and 3 are course with 3 being the largest size. Both 2 and 3 will work for this recipe.

Bulgur cooks fairly quickly. I cook the course bulgur using the same ratio of bulgur to water as I do for short-grain rice to water. For every 1 cup of bulgur, I use 1 1/2 cups of water. It cooks in about 15 minutes over medium-low heat.

STEP 1

Begin by finely chopping the onion and dicing the tomato.

STEP 2

In a medium saucepan, heat up the olive oil.

Add the onion and sauté for a few minutes on medium heat until the onion is translucent.

STEP 3

Stir in the diced tomato and sauté until it has completely softened, about 2-3 minutes.

Add the tomato paste and cook for 2 more minutes.
Season with salt and pepper.

STEP 4

Rinse the bulgur 2-3 times and add the washed bulgur.

STEP 5

Increase the heat to medium-high and add the vegetable broth (chicken broth if you prefer). Stir well and let it come to a simmer.

STEP 6

After most of the broth has been absorbed, about 5-7 minutes, lower the heat to low and cover to cook for 10 more minutes.

Serve warm with a light salad or plain yogurt.