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Bulgur pilaf with vegetables served
Healthy vegetable bulgur pilaf steaming in a pot

Bulgur pilaf with vegetables

Author: Flavelo
Recipes Main Courses Side Dishes
Pilaf is not just cooked grain, but a technology: grains first fried in fat to get nutty aroma and not stick, then steamed with precise liquid amount (absorption method). Bulgur (cracked wheat) is especially grateful ingredient, as it's parboiled, so ready in minutes.
🕒 Prep Time 15 mins
🍳 Cook Time 25 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 380 kcal
🌍 Cuisine Mediterranean / Middle Eastern

Ingredients

Equipment Needed

  • Deep pan with lid
  • Chopping board

Allergen Information

⚠️ Cereals containing gluten (Wheat)

Instructions

1 ✓

Cut vegetables (onion, carrot, pepper, courgette) into small, uniform cubes. Crush garlic.

Tip: Carrot is harder, cut slightly smaller than courgette so they soften together.
2 ✓

Sauté onion in oil, add carrot and pepper, sweat 3-4 minutes. Add garlic, courgette, and peas.

Tip: Add garlic later so it doesn't burn.
3 ✓

Pour in dry bulgur, fry with vegetables 1-2 minutes until grains hot and shiny from oil.

Tip: This 'heating' seals grain surface, resulting in fluffy outcome.
4 ✓

Pour over hot stock, salt, pepper. Boil, then reduce heat to minimum, cover.

Tip: Hot liquid important not to cool dish down.
5 ✓

Simmer 10-12 minutes until bulgur absorbs water. Remove from heat, let rest covered another 10 minutes.

Tip: Don't lift lid! Steam does work. After resting fluff grains with fork.

Recipe FAQ

Bulgur stuck together.
Either didn't fry at start, or added too much water and over-stirred. Pilaf shouldn't be stirred during cooking, just fluffed with fork at end.

Ingredients

  • 200 g Bulgur (medium grain)
  • 1 head Onion
  • 1 pc Carrot
  • 1 pc Courgette
  • 1 pc Red bell pepper
  • 100 g Green peas (frozen ok)
  • 3 tbsp Olive oil
  • 400 ml Hot vegetable stock or water
  • 2 cloves Garlic
  • 1 bunch Fresh parsley
  • 1 tsp Salt
  • 1 pinch Pepper