Today we are sharing with you another exciting, colorful, super easy and yummy side: Bulgur Pilaf. Full of veggies and colors, with a combo of spices that is “oh-so-yum!”. Let me show you how it is made…
Despite the simple ingredients this Bulgur Pilaf is very flavorful and colorful dish.
The parsley gives it a lemony and sharp tone, while the sweet paprika provides deep flavor.
The almost caramelized onions bring some sweetness to this dish while the chickpeas and mushrooms add texture, some creaminess and the bite. I am salivating!
How to make bulgur pilaf
To make this Bulgur Pilaf start by sauteing the mushrooms on medium-high with a bit of neutral oil (you can skip the oil entirely if you prefer oil-free, just cook with a tiny bit of water), some salt and pepper until they were completely cooked and brown in color.
Remove mushrooms from the pan and saute onions until golden brown, add bell peppers and continue to cook until onions are darker in color and the bell peppers get some charred spots.
Take veggies out, add the spices to the pan, chickpeas, raw bulgur and boiling water (1:1 ratio bulgur to water or follow the directions on the packaging). Cover with a lid and cook on the lower heat until all the water is absorbed, then go ahead and fluff with a fork.
In case you are wondering, there is a reason why I cook some ingredients in the pan and then remove: I want to create layers of flavor without overcooking my veggies. When you finish cooking the bulgur you want the veggies to still hold some texture and bite (Nobody likes mushy veggies!)
When the bulgur is nice and fluffy add in the cooked veggies (peppers, onions, mushrooms) and chopped parsley.
Because I made this Bulgur Pilaf with very fine bulgur, it really cooks in a blink! Literally 3 minutes and you have a beautiful pilaf! So, if it happens that you have some veggies leftovers and some uncooked bulgur you can throw this yummy dish in a matter of a few minutes.
- 500 gr Fine Bulgur
- 500 ml water
- 200 gr White Onions, chopped
- 200 gr Red Bell Peppers, chopped
- 250 gr Mushrooms, chopped
- 250 gr Canned Chickpeas, rinsed
- 85 gr (2-1/2 Cups) Fresh Parsley, chopped
- 1 tsp Ground Turmeric
- 2 tsp Sweet Paprika
- 2 Tbsp Extra Virgin Olive Oil
- Salt & Pepper to Taste
- Sautee mushrooms with a bit of cooking oil and some salt and pepper until cooked through. Remove from the pan.
- Sautee onions and bell pepper until darker in color and with some chard spots. Remove from the pan.
- Add spices, chickpeas, and water and "deglaze" the pan. Add the bulgur. Put the lid on for 3 minutes or until the bulrgur is cooked (it doesn't take long). Fluff with a fork.
What other ingredients would you add to your bulgur pilaf? Let us know in the comments section below! And don’t forget to follow on instagram and pinterest and show off your pilaf version with the hashtag #kasheribbean.
If you love this recipe we appreciate you share with your friends and family! It really means a lot to us!
Happy cooking! 😉