Bulgur Pilaf
Bulgur pilaf is made the same as rice, with the same rule of thumb of liquid (water, vegetable stock, chicken stock) to bulgur being 2 to 1. Consider bulgur pilaf your playground! Add chickpeas, and most vegetables sauteed will be good here too.
- Prep time
- 5 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 medium zucchini
- 1 small sweet onion (diced)
- 3 tablespoons olive oil
- 2 cups coarse bulgur
- 4 cups chicken or vegetable stock
- 1 cinnamon stick
- 1 teaspoon kosher salt
Instructions
- 1
Slice the zucchini lengthwise into 4 spears, then cut those into 1/4 inch wedges.
- 2
In a medium sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the bulgur and stir until it is lightly toasted and fragrant, and the bulgur begins to show small specs of white, about 3 minutes. Pour in the chicken stock, tuck in the cinnamon stick, add 1/2 teaspoon salt, and bring to a boil. Reduce the heat and cook, covered, over medium low heat until the stock is absorbed, about 20 minutes.
- 3
Meanwhile, cook the zucchini and onion. Melt the remaining tablespoon of olive oil in a sauté pan over medium heat. Add the onion with a 1/2 teaspoon of salt and cook, stirring regularly, until it is translucent but not browned. Add the zucchini with a pinch of salt and cook, continuing to stir, until it is bright in color and soft, about 10 minutes total.
- 4
When the bulgur is done, remove the lid and let it sit for a few minutes to release some steam and dampness. Remove the cinnamon stick and stir in the zucchini and onion. Taste and adjust the seasoning, then serve immediately.