This hearty bulgur pilaf is comfort food that still feels light and wholesome. Nutty bulgur soaks up a savory tomato broth while mushrooms, sweet peppers, and carrots turn soft and fragrant in the pan. It is an easy one-pot dinner that is filling, high in fiber, and just as good reheated the next day.
Ingredients
- 230 g (1.2 cups) bulgur wheat
- 300 g (10 oz) mushrooms, sliced into fairly thick strips
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 bell pepper, finely diced
- 2 garlic cloves, pressed
- 1 tbsp tomato paste
- 500 ml (2 cups + 1 tbsp) water
- Salt and pepper to taste
- A little vegetable oil for frying
Instructions
- Dice the onion, carrot, and bell pepper. Saute the onion and carrot in a little oil until soft, then add the bell pepper and cook 3-5 minutes more.
- Add the pressed garlic and the sliced mushrooms; cook together until the mushrooms soften.
- Stir in the water, tomato paste, and bulgur. Season with salt and pepper, bring to a simmer, then cover.
- Cook on just below medium heat until all the liquid is absorbed. Rest 5 minutes, fluff, and serve.
Tips
- Do not lift the lid while the bulgur absorbs the liquid; the steam is what makes it fluffy.
- Toast the bulgur briefly in the pan before adding water for an extra nutty flavor.
- For more mushroom inspiration, try these baked lavash rolls with mushrooms or this potato and mushroom gratin, and check Serious Eats for grain-cooking tips.
Nutrition: per 100 g: 163.3 kcal, protein 6.5 g, fat 3.8 g, carbs 21.6 g.