Classic Bulgur Pilaf

Bulgur Pilaf

• 1 cup bulgur wheat — medium-grind
• 2 tablespoons butter — unsalted
• 1 tablespoon white onion — finely minced
• 2 cups chicken broth — low-sodium
• ¼ teaspoon oregano — dried
• ½ teaspoon salt — fine
• 1 pinch black pepper — finely ground

Garnish

• parsley (optional) — chopped
• lemon (optional) — wedges
• black pepper (optional) — coarsely ground

1. Toast the Bulgur: Melt butter in a medium skillet or saucepan with a tight-fitting lid over medium heat. Add bulgur and finely minced onion and cook, stirring frequently, for 4 to 6 minutes, until the onion softens and the bulgur smells nutty and becomes slightly deeper in color. Do not let the butter or onion burn.2 tbsp butter, 1 cup bulgur wheat, 1 tbsp white onion
2. Add Broth and Seasoning: Pour in chicken broth and stir in oregano, salt, and black pepper. Increase heat to medium-high and bring to a full boil, about 2 to 4 minutes.2 cups chicken broth, ¼ tsp oregano, ½ tsp salt, 1 pinch black pepper
3. Simmer: Cover the pan and reduce heat to low. Simmer without stirring for 12 to 15 minutes, until the broth is absorbed and the bulgur is tender but still has a slight chew. Remove the covered pan from the heat and let it rest for 5 minutes.
4. Fluff and Serve: Uncover and fluff gently with a fork. Taste and adjust the seasoning if needed. Serve warm with chopped parsley, lemon wedges, or coarsely ground black pepper, if desired.