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Bulgur Rice

A traditional Lebanese/Turkish recipe using Bulgur wheat
Course Main Course
Cuisine Middle East
Keyword bakedsalmon, bulgur, bulgur pilaf, bulgur rice, bulgurpilavi, bulgurwheat, Traditionalfood, Turkish, vegan, vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people

Ingredients

  • 1 cup bulgur wheat coarse variety
  • 1 large onion finely chopped
  • 1 medium size tomato chopped or 1/2 can of tomatoes
  • 1/2 cup red & pepper chopped
  • 1-2 garlic cloves chopped optional
  • 1 tbsp tomato paste substitute with indian tomato pickle/thokku
  • 1/2 cup cooked chickpeas optional
  • 1 and 1/2 cup low sodium/organic vegetable stock substitute with chicken stock
  • 3 tbsp olive oil
  • salt and pepper to taste
  • 2 tbsp chopped parsley

Instructions

  • In a deep sauce pan, heat olive oil and add onions, garlic and pepper. Saute for a few minutes until the onions have started to soften
  • Add the tomatoes along with the tomato paste or tomato thokku and stir around for a couple of minutes
  • Add the washed bulgur wheat and stir around for a couple of minutes
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  • Turn the heat to high, add the stock and season with salt and pepper, bringing the mix to a boil
    bulgur_rice
  • As soon as the bulgur wheat comes to a boil, turn the heat to medium-low and place a lid on the pan
  • Simmer the bulgur wheat for at least 10-15 minutes or until all the juices have been absorbed. Add the cooked chickpeas
  • Turn off the heat and let it rest for a 5 minutes. Fluff the bulgur wheat with a fork and sprinkle over the chopped parsley