Best Bulgur Pilaf With Roasted Tomatoes Onions And Garbanzo Beans Recipes

BULGUR PILAF

Bulgur Pilaf image

Bulgur Pilaf is a Middle Eastern dish made with vegetables and spices. It's made in three easy steps and takes less than 25 minutes!

Provided by Sarah Bond

Time 25m

Number Of Ingredients 10

Ingredients

1 Tbsp olive oil (or butter, 15 mL)
1 medium white onion (diced, about 1 cup)
2 cloves garlic (minced)
1 green bell pepper (diced)
2 roma tomatoes (diced)
3 Tbsp tomato paste (40 g)
1 ½ cups uncooked bulgur (340 g)
2 ½ cups water (590 mL)
¼ tsp each salt and pepper
Serving suggestions: olives, sliced red onion, parsley, slivered almonds, feta cheese

Steps:

Base: Heat oil over medium heat in a large saute pan or pot. Add onion, garlic, pepper, and roma tomatoes, cooking until pepper is soft, about 5 minutes. Add tomato paste and cook for another 2 minutes.
Bulgur: Add bulgur and water, stir to combine, cover, and let simmer for 15 to 20 minutes until water is absorbed and bulgur is tender (add more water ½ cup at a time if bulgur is still tough). Season with salt and pepper.
Serve: Warm or cold, optionally topped with olives, sliced red onion, parsley, slivered almonds, or feta cheese.

Nutrition Facts : ServingSize 1 serving, Calories 253 kcal, Carbohydrate 49.8 g, Protein 8.2 g, Fat 4.5 g, SaturatedFat 0.7 g, Sodium 173 mg, Fiber 11.9 g, Sugar 6 g

TURKISH BULGUR PILAF RECIPE

Turkish Bulgur Pilaf Recipe image

Learn how to make the best Turkish bulgur pilaf recipe with tomatoes and vegetables.

Provided by Aysegul Sanford

Categories Side Dish

Time 28m

Number Of Ingredients 12

Ingredients

2 tbsp oil (or butter)
1 onion (chopped, medium sized (approximately 1 cup))
1 green pepper (seeded jalapeno or a small bell pepper would work (approximately 1/2 cup))
2 tbsp tomato paste
1 teaspoon ground cumin
1 cup coarse bulgur (both coarse and extra coarse bulgur would work for this recipe)
1 fresh tomato (cut into small cubes (approximately 1 cup))
1 can chickpeas (drained and rinsed )
2 cups water (boiling water (or you can use vegetable stock))
1 teaspoon salt
1/4 teaspoon ground black pepper
handful of Italian (or flat leaf parsley, chopped)

Steps:

Saute onion and tomato paste: Heat olive oil in a medium saucepan over medium heat. Add in onion and green pepper and saute until translucent, 3-4 minutes. Add in tomato paste and stir constantly for a minute or so.
Add in the rest of the ingredients: Add in ground cumin, bulgur, tomatoes, chickpeas, and water (or stock). Season with salt and pepper.
Stir & Bring it to a boil: Give it a stir, bring it to a boil, put the lid on, turn down the heat to low. Let it simmer for 10-12 minutes or until most of the liquid is absorbed.
Let it rest & serve: Off the heat, allow it to rest for 10 minutes (with the lid on), fluff it with a fork, garnish with parsley, and serve.

Nutrition Facts : Calories 213 kcal, Sugar 4 g, Sodium 661 mg, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Carbohydrate 34 g, Fiber 8 g, Protein 6 g, ServingSize 1 serving