Best 2 Bulgur Wheat Pilaf Recipes

Embark on a culinary journey to the heart of Middle Eastern cuisine with bulgur wheat pilaf, a delectable dish that blends the nutty flavor of bulgur wheat with aromatic spices and tender vegetables. This versatile dish is a staple in many cultures and a perfect accompaniment to grilled meats, stews, and salads. Discover three distinct variations of bulgur wheat pilaf in this comprehensive guide, each offering a unique taste experience. From the classic Turkish pilaf with its vibrant medley of vegetables to the hearty Moroccan pilaf with its rich blend of spices, these recipes cater to diverse palates. Indulge in the simplicity of the Lebanese pilaf, a testament to the power of fresh herbs and tangy lemon. As you explore these culinary creations, let the tantalizing aromas of toasted nuts, fragrant spices, and sautéed vegetables awaken your senses. Prepare to be captivated by the delightful textures and flavors of bulgur wheat pilaf, a dish that promises to leave a lasting impression on your taste buds.

Here are our top 2 tried and tested recipes!

BULGUR WHEAT PILAF

Bulgur Wheat Pilaf image

We love this with Chicken Supreme Kiev-Style recipe #175757. From Jacques Pepin's cookbook, Good Life Cooking. The cooking time includes reconsituting the bulgur wheat by soaking it in hot water for about 45 minutes. Once that's done, the rest of the recipe will take about 10 minutes to cook.

Provided by Annisette

Categories Grains

Time 1h13m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 cup cracked bulgur wheat
1 1/2 cups boiling water
1 tablespoon olive oil
1 red onion, peeled and chopped (1 1/4 cups)
2 garlic cloves, peeled, crushed, and chopped (1 teaspoon)
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 cup frozen baby peas
1 1/2 teaspoons unsalted butter

Steps:

Place bulgur in a heat-proof bowl and pour 1 1/2 cups boiling water over it. Let stand for 45 minutes to 1 hour, until most of the water is absorbed by the wheat. Drain.
Heat oil in saucepan. Saute onion for about 3 minutes. Add garlic, salt, pepper. Saute for 10 seconds.
Stir the drained bulgur wheat into the onion mixture. Cook for 4-5 minutes. The excess moisture will cook away and then the wheat will begin to brown and become fluffy.
Add in the frozen peas. Mix well and cook for about 1 minute longer. Stir in the butter.
Serve immediately.

CHEF FLOWER'S CRACKED WHEAT PILAF - KIBRISLI BULGUR PILAVI

Chef Flower's Cracked Wheat Pilaf - Kibrisli Bulgur Pilavi image

This is one of my mother's recipe, she was born in Cyprus and this recipe has been passed on to her by her mother. It's a quick side dish. My mother has a few recipes using bulgur, but she prepared this one regularly when I was living at home. You could serve it with a scope of plain yoghurt.

Provided by Chef floWer

Categories Grains

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons olive oil
1 onion, medium size and very finely diced
4 tablespoons vermicelli, crushed (please do not substitute to another pasta)
1 cup bulgur (cracked wheat)
1 1/2 cups chicken stock or 1 1/2 cups vegetable stock
1 cup tomatoes, canned and diced
salt and pepper, to taste

Steps:

Heat the oil in a small saucepan with lid. Add onion, mix until the onions are transparent. Reduce heat to low and add vermicelli, mix, simmer for two minutes or until the vermicelli looks golden (but not burnt).
Add bulgur into the saucepan, mix then add the chicken/vegetable stock, tomatoes and season. (Do not add salt if your stock is high in salt), Mix well.
Cover the pan and simmer very gently heat for four minutes, until the mixture is moist but not watery. If is too dry add more chicken/vegetable stock. Turn off heat.
Cover with tea towel, place the lid tightly on top and let it stand for 10 minutes before serving.

Tips:

Measure the bulgur wheat accurately: Using the right amount of bulgur wheat is crucial for achieving the perfect texture. Use a measuring cup to ensure precise measurements.
Rinse the bulgur wheat thoroughly: Rinsing the bulgur wheat removes any impurities and helps prevent it from becoming sticky. Rinse it in a fine-mesh strainer under cold water for a few minutes.
Use flavorful broth or water: The liquid used to cook the bulgur wheat greatly influences its taste. Opt for a flavorful broth, such as vegetable or chicken broth, for a more robust flavor. If using water, consider adding a bouillon cube or herbs for extra flavor.
Cook the bulgur wheat until tender: The cooking time may vary slightly depending on the type of bulgur wheat used. Cook it until the grains are tender but still have a slight bite to them. Overcooking can result in mushy bulgur wheat.
Fluff the bulgur wheat with a fork: Once cooked, fluff the bulgur wheat with a fork to separate the grains and prevent clumping. This also helps release any excess moisture.
Add desired seasonings and ingredients: Customize the pilaf by adding your favorite seasonings, vegetables, or protein. Some common additions include herbs, spices, sautéed onions, bell peppers, or chickpeas.

Conclusion:

Bulgur wheat pilaf is a versatile and delicious dish that can be enjoyed as a main course or a side dish. Experiment with different flavors and ingredients to create a pilaf that suits your taste preferences. Whether you prefer a classic recipe or a more creative variation, bulgur wheat pilaf is sure to satisfy your cravings. With its nutty flavor and satisfying texture, this dish is a wonderful addition to any meal.