Savory Bulgur Pilaf
Bulgur and onion toast in butter until nutty before simmering in seasoned broth. The grains finish tender and fluffy for a comforting side beside roasted vegetables or grilled meat.
Recipe link
Prep time5 min
Cook time25 min
Total time35 min
- Course
- Side Dish
- Cuisine
- Granny's Recipes, American
- Difficulty
- Easy
- Est. calories / serving
- 210
Ingredients
Savory Bulgur Pilaf
- 1 cup medium-coarse or coarse bulgur wheat — uncooked
- 2 tablespoons butter
- 1 tablespoon white onion — minced
- 2 cups chicken broth — preferably low-sodium
- ¼ teaspoon oregano — dried
- ½ teaspoon salt
- pinch black pepper
Optional Additions
- almonds (optional) — toasted
- pine nuts (optional) — toasted
- parsley (optional) — chopped
- lemon (optional) — zest
Instructions
- Toast the Bulgur: In a medium saucepan or deep skillet with a tight-fitting lid, melt butter over medium heat. Add bulgur and onion and cook 4–5 minutes, stirring often, until the onion softens and the bulgur smells nutty with a few lightly golden grains.2 tbsp butter, 1 cup bulgur, 1 tbsp onion
- Add the Broth and Seasonings: Pour in chicken broth, oregano, salt, and black pepper. Increase heat to medium-high and bring to a gentle boil, about 2–3 minutes, stirring once.2 cups broth, ¼ tsp oregano, ½ tsp salt, black pepper
- Simmer: Reduce heat to low, cover tightly, and simmer without stirring for 12–15 minutes, until the liquid is absorbed and the bulgur is tender with a slight chew.
- Rest the Pilaf: Remove from heat and let stand, still covered, for 5 minutes.
- Fluff and Serve: Uncover and fluff gently with a fork. Taste and adjust the salt or black pepper if needed before serving warm.
Notes
- Choose the Right Bulgur: Use medium-coarse or coarse bulgur for this covered-simmer method. Fine bulgur softens much more quickly and should not be substituted without changing the liquid and cooking method. Bulgur is made from wheat and is not gluten-free.
- Toast the Bulgur Well: Toasting deepens the grain’s natural flavor. Look for a nutty aroma and a few lightly golden grains rather than trying to brown every piece.
- Keep the Simmer Gentle: Use low heat and a tight-fitting lid. If the bulgur is tender but a small amount of broth remains, uncover and cook 1–2 minutes. If the liquid disappears before the bulgur is tender, add 1–2 tablespoons hot broth or water, cover, and continue cooking for 2–3 minutes.
- Don't Skip the Resting Time: Allowing the pilaf to sit covered after cooking helps the grains finish steaming and creates a fluffier texture.
- Choose Your Broth: Low-sodium chicken broth provides rich flavor while allowing better control over the final seasoning. Vegetable broth works well for a vegetarian version.
- Make Ahead, Storage, and Reheating: Cool the pilaf promptly and refrigerate it in an airtight container within 2 hours. Use within 3–4 days. Reheat gently with a small splash of broth or water to restore moisture.
- Serving Suggestions: Serve with Mustard Pork Chops, Lemon Chicken, or Stuffed Cornish Game Hens.
- Optional Additions
- almonds (toasted)
- pine nuts (toasted)
- parsley (chopped)
- lemon (zest)
Nutrition (Approximate Per Serving)
Yield
4 servings — Serving size: About ¾ cup
Some ingredients could not be modeled and may meaningfully change the totals. Treat these values as a rough estimate.
- Calories
- 210
- Carbohydrates
- 31 g
- Protein
- 7.5 g
- Fat
- 7.5 g
- Saturated Fat
- 4 g
- Cholesterol
- 20 mg
- Sodium
- 470 mg
- Fiber
- 4.5 g
- Total Sugars
- 2 g
Equipment
- Medium saucepan or deep skillet (Use a medium vessel deep enough to contain 1 cup dry bulgur and 2 cups broth without crowding.)
- Tight-fitting lid (The lid must fit the selected saucepan or skillet.)
- Chef’s knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon
- Fork