Best 7 Spicy Bulgur Vegetable Pilaf Recipes

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Embark on a culinary journey to the heart of Middle Eastern cuisine with this tantalizing Spicy Bulgur Vegetable Pilaf recipe. Bursting with vibrant flavors and textures, this delightful dish combines the nutty goodness of bulgur wheat with an array of crisp vegetables, aromatic spices, and a hint of heat. Perfectly balanced and brimming with wholesome ingredients, this pilaf is a symphony of flavors that will leave you craving more.

Dive into a world of culinary exploration with our carefully curated collection of pilaf recipes. From the classic Turkish Pilaf, bursting with the flavors of dill and mint, to the robust Afghan Pilau, featuring tender lamb and an array of nuts and dried fruits, there's a pilaf here to suit every palate. Experience the vibrant colors and aromas of Persian Jeweled Rice, adorned with an array of colorful vegetables, herbs, and nuts. For a hearty and comforting meal, try our hearty Kashmiri Pulao, a fragrant rice dish infused with warm spices and tender meat. And for those who love seafood, our delectable Seafood Pilaf is a must-try, featuring a medley of succulent shrimp, calamari, and mussels.

No matter your taste preferences, our diverse selection of pilaf recipes offers something for everyone. Join us on this culinary adventure and discover the endless possibilities of this versatile dish.

Let's cook with our recipes!

BULGUR PILAF



Bulgur Pilaf image

This Lebanese style Bulgur Pilaf recipe is hearty, healthy and delicious; it is full of fiber and infinitely customizable. Easy recipe for bulgur wheat.

Provided by Yumna Jawad

Categories     Side Dish

Time 20m

Number Of Ingredients 12

2 tablespoons extra virgin olive oil
1 onion (finely chopped)
¼ cup tomato paste
1 vine ripe tomato (finely chopped)
¼ green pepper (finely chopped)
1 ½ cups fine bulgur wheat
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
1 canned chickpeas (rinsed and drained)
3 cups chicken broth
1 tablespoon parsley finely chopped

Steps:

  • Heat the olive oil in a large stockpot over medium heat. Add the onions and cook until soft and translucent, about 5-7 minutes.
  • Stir in the tomato paste, chopped tomatoes and green peppers, and continue to cook with the onions until fragrant, about 2-3 minutes.
  • Add the bulgur, cumin, salt and pepper, and stir to combine until the bulgur is completely coated in the tomato paste, about 2-3 minutes.
  • Add the chickpeas on top along with 3 cups of chicken broth or water and stir to combine. Remove from heat, close the lid and allow the bulgur to absorb the liquid for 10 minutes. Open the lid and fluff with a fork.
  • Serve with chopped parsley and fresh vegetables, if desired.

Nutrition Facts : Calories 190 kcal, Carbohydrate 32 g, Protein 6 g, Fat 6 g, SaturatedFat 1 g, Sodium 913 mg, Fiber 8 g, Sugar 3 g, ServingSize 1 serving

BULGUR PILAF



Bulgur Pilaf image

Bulgur Pilaf is a Middle Eastern dish made with vegetables and spices. It's made in three easy steps and takes less than 25 minutes!

Provided by Sarah Bond

Categories     Side Dishes

Time 25m

Number Of Ingredients 10

1 Tbsp olive oil (or butter, 15 mL)
1 medium white onion (diced, about 1 cup)
2 cloves garlic (minced)
1 green bell pepper (diced)
2 roma tomatoes (diced)
3 Tbsp tomato paste (40 g)
1 ½ cups uncooked bulgur (340 g)
2 ½ cups water (590 mL)
¼ tsp each salt and pepper
Serving suggestions: olives, sliced red onion, parsley, slivered almonds, feta cheese

Steps:

  • Base: Heat oil over medium heat in a large saute pan or pot. Add onion, garlic, pepper, and roma tomatoes, cooking until pepper is soft, about 5 minutes. Add tomato paste and cook for another 2 minutes.
  • Bulgur: Add bulgur and water, stir to combine, cover, and let simmer for 15 to 20 minutes until water is absorbed and bulgur is tender (add more water ½ cup at a time if bulgur is still tough). Season with salt and pepper.
  • Serve: Warm or cold, optionally topped with olives, sliced red onion, parsley, slivered almonds, or feta cheese.

Nutrition Facts : ServingSize 1 serving, Calories 253 kcal, Carbohydrate 49.8 g, Protein 8.2 g, Fat 4.5 g, SaturatedFat 0.7 g, Sodium 173 mg, Fiber 11.9 g, Sugar 6 g

BULGUR PILAF



Bulgur Pilaf image

This simple bulgur pilaf is made with sautéd onions, vegetable stock, and bulgur wheat. It is served as a side dish, or with sautéd vegetables.

Provided by Alison Corey

Categories     Side Dish

Time 20m

Number Of Ingredients 3

1 small onion (chopped)
2 cups vegetable stock (plus 2 tbsp to sauté onions)
1 cup bulgar wheat (medium coarse)

Steps:

  • Sauté onions in 2 tbsp of vegetable stock on medium heat until onions turn transparent.
  • Reduce heat. Add one cup of bulgar and two cups of broth to the saucepan. Bring to a boil uncovered.
  • Once the broth comes to a boil, reduce the heat. Cover and simmer for 5-8 minutes.
  • Remove from heat, and let sit covered until all of the broth has been absorbed. Fluff with a fork and serve!

Nutrition Facts : Calories 87 kcal, Carbohydrate 18 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 314 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

BULGUR PILAF WITH CHICKPEAS AND HERBS



Bulgur Pilaf With Chickpeas and Herbs image

This is the type of satisfying high-protein grain and legume dish that easily occupies the center of your dinner plate, accompanied by vegetables or a salad. Cook the chickpeas, then use the soaking water for reconstituting the bulgur. It couldn't be a simpler dish to make.

Provided by Martha Rose Shulman

Categories     dinner, lunch, main course, side dish

Time 1h35m

Yield Serves four to six

Number Of Ingredients 9

1 cup dried chickpeas, soaked in 1 quart water for six hours or overnight and drained
Salt to taste
1 cup coarse bulgur wheat
2 tablespoons extra virgin olive oil
1 bunch scallions, finely chopped
2 large garlic cloves, minced
1/4 cup finely chopped flat-leaf parsley, or a mixture of parsley and dill
2 tablespoons finely chopped fresh mint
Juice of 1 lemon

Steps:

  • Drain the soaked chickpeas, and place in a pot with 1 quart water. Bring to a boil, reduce the heat and simmer one hour. Add salt to taste and continue to simmer for 30 minutes to an hour, until the chickpeas are tender.
  • Place the bulgur in a 2-quart bowl. Place a strainer over the bowl, and drain the chickpeas so that the hot broth covers the bulgur. Set the chickpeas aside. Cover the bowl, and allow the bulgur to sit until fluffy, about 20 to 30 minutes. Strain and press out excess liquid.
  • Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet, and add the scallions. Cook, stirring, until tender, two or three minutes. Stir in the garlic, and continue to cook until fragrant, 30 seconds to a minute. Stir in the bulgur and chickpeas. Add the herbs and the remaining tablespoon of olive oil, and toss together. Remove from the heat, add lemon juice and pepper, taste and adjust salt. Add more lemon juice if desired. Serve hot or room temperature.

Nutrition Facts : @context http, Calories 259, UnsaturatedFat 5 grams, Carbohydrate 42 grams, Fat 7 grams, Fiber 8 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 223 milligrams, Sugar 4 grams

SPICED VEGETABLE PILAF



Spiced vegetable pilaf image

Get four of your five-a-day in one colourful bowl. Vary the veg according to what's in season

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 11

6 carrots , cut lengthways into 6-8 wedges
3 red onions , cut into wedges
2 tbsp olive oil
2 tsp cumin seeds
4 cardamom pods
1 cinnamon stick
200g brown basmati rice , rinsed
400ml vegetable stock
400g can brown lentils , rinsed and drained
200g baby spinach
handful toasted flaked almonds , or a few whole almonds (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. In boiling water, cook carrots for 4 mins, tipping in onions for the last min of cooking. Drain and mix in a roasting tin with 4 tsp oil, the cumin and seasoning. Roast for 30 mins, while you cook the rice.
  • Heat remaining 2 tsp oil in a large pan. Add cardamom and cinnamon for 30 secs, then add rice and toast for 1 min. Pour over stock and 100ml water, then simmer, covered, for 25-30 mins, until rice is tender and the water absorbed. Remove cinnamon and cardamom.
  • Tip in lentils and fork through before topping with spinach. Put lid back on and cook over a low heat, stirring once, until spinach has wilted and lentils heated through. Fork through again before tipping the cumin roasted veg onto the top and sprinkling with almonds, if using.

Nutrition Facts : Calories 375 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 18 grams sugar, Fiber 11 grams fiber, Protein 12 grams protein, Sodium 0.6 milligram of sodium

SPICED BULGUR PILAF WITH FISH



Spiced bulgur pilaf with fish image

Use sustainable white fish in this North African-inspired rice one-pot with harissa and apricot - full of iron, fibre and 2 of your 5 -a-day

Provided by Good Food team

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 11

1 tbsp olive oil
2 onions , finely sliced
3 carrots , grated
2 tsp cumin seed
2 tbsp harissa
200g bulgur wheat
6 dried apricots , chopped
700ml weak chicken stock (we made using 1 stock cube)
200g baby spinach
4 firm white fish fillets
4 thin lemon slices

Steps:

  • Heat the oil in a lidded flameproof casserole dish. Tip in the onions and cook for 10 mins until soft and golden. Add the carrots and cumin, and cook for 2 mins more. Stir through the harissa, bulgur and apricots, pour over the stock and bring to the boil. Cover and simmer for 7 mins.
  • Add the spinach and stir through until just wilted. Arrange the fish fillets on top, pop a slice of lemon on each and season. Replace the lid and cook for 8 mins, keeping over a low-ish heat.
  • Turn heat to low and cook for 7-8 mins more until the fish is cooked through and the bulgur is tender. Season with pepper and serve.

Nutrition Facts : Calories 416 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 37 grams protein, Sodium 1 milligram of sodium

SIMPLE BULGUR PILAF



Simple Bulgur Pilaf image

Simple mild flavors, delicious side to any meat main dish. Also delicious served cold, tossed with chopped fresh garden veggies and a sprinkling of feta cheese as a veggie meal.

Provided by Susiecat too

Categories     Grains

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 tablespoons olive oil
8 ounces mushrooms, sliced
1 medium onion, diced
1 cup bulgur, coarse cut
2 cups water
salt and pepper, to taste

Steps:

  • Heat olive oil and saute onions until soft.
  • Turn heat up to high and add mushrooms, stirring frequently, until mushrooms are cooked and nicely browned.
  • Add bulgur, stir and cook briefly, 1-2 minutes.
  • Add water, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes.
  • Fluff briefly before serving.

Nutrition Facts : Calories 135.6, Fat 5, SaturatedFat 0.7, Sodium 8.1, Carbohydrate 20.8, Fiber 4.9, Sugar 1.5, Protein 4.2

Tips:

  • Use a variety of vegetables: This will give your pilaf a more complex flavor and texture. Some good options include carrots, celery, onion, peppers, and tomatoes.
  • Roast the vegetables before adding them to the rice: This will help to caramelize them and bring out their natural sweetness.
  • Use a good quality broth: The broth is what will give your pilaf its flavor, so it's important to use a good quality one. Look for a broth that is low in sodium and made with real ingredients.
  • Cook the rice according to the package directions: This will ensure that the rice is cooked properly and has the right texture.
  • Add the vegetables and spices to the rice after it has been cooked: This will help to prevent the vegetables from becoming overcooked and the spices from losing their flavor.
  • Serve the pilaf hot or cold: It is delicious either way.

Conclusion:

Spicy bulgur vegetable pilaf is a flavorful and versatile dish that can be served as a main course or a side dish. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy or mild, this pilaf is sure to please everyone at your table.

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