Bulgur Pilaf is a simple, flavorful whole-grain side dish that's ready in about 25 minutes and works beautifully for busy weeknight dinners. Inspired by Turkish-style bulgur pilaf, this version is simmered with onions, garlic, and vegetable broth until tender and savory, without any complicated techniques.
If you are looking for an easy Mediterranean-style alternative to rice, bulgur pilaf is a great option. Bulgur is cracked wheat, which has a pleasantly chewy texture, and when cooking pilaf-style, it absorbs a ton of flavor while staying light and satisfying. It's naturally vegan-friendly and hearty enough to anchor any meal. It pairs well with everything from vegetable-forward mains or even grilled chicken.
Compared to white rice, bulgur is higher in fiber and protein, making it especially appealing if you are looking for a more filling whole grain. That said, the best reason to try bulgur is for its nutty taste. It's easy to prepare and fits easily into everyday cooking.
What does bulgur taste like?
Bulgur has a distinct nutty and earthy flavor and a pleasantly chewy texture. It certainly tastes like a hearty whole grain but it's not as strong as some other grains like farro or even quinoa. You can find several types of bulgur in a variety of grinds or textures, ranging from fine (ideal for tabbouleh or salads) to medium and coarse bulgur that is typically served in more hearty dishes like soups or stews, or it can be used as a stuffing.
When medium or coarse bulgur is cooked pilaf-style, it absorbs tons of flavor and becomes rich and delicious. This recipe is inspired by Turkish-style bulgur pilaf with aromatics like onions and garlic cooked with tomatoes. The bulgur wheat sucks up all that rich flavor, making for a tender, rich and tasty side. As an added bonus, this recipe is vegetarian, vegan and dairy-free.
This is the kind of recipe I like serving to my family to encourage my young daughters to try new flavors and textures. Bulgur pilaf is in rotation alongside recipes like my Cheesy Polenta with Roasted Tomatoes, Sautéed Spiced Carrots with Pistachios or my Maple Balsamic Brussels Sprouts.
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Ingredients that Matter
Besides bulgur, you only need a handful of simple ingredients to make this pilaf. Here are the ingredients you'll need for this recipe:
- Bulgur. I recommend using a medium or coarse bulgur rather than fine for its heartier texture.
- Aromatics. Use onion, green bell pepper and garlic to provide a backbone of flavor.
- Tomatoes. You can use any tomatoes you have on hand, but a firmer Roma-style tomato, like plum tomatoes, works best. They tend to have a relatively low amount of seeds and more flesh, meaning more flavor!
- Tomato Paste. A couple teaspoons of tomato paste adds lots of richness to the cooking liquid.
- Vegetable Broth. You can certainly just use water, but vegetable broth adds a nice hearty flavor.
- Fresh Herbs. To finish the dish, add a big handful of fresh herbs. I like to use fresh parsley and mint, but you could use just one herb like dill
- Olive Oil. You will need a couple tablespoons of olive oil to gently cook the aromatics. Use your preferred cooking oil.
See recipe card for quantities.
Instructions
Bulgur pilaf is super easy to make. If you've ever prepared rice pilaf, this will all sound very familiar. Here is how to make this recipe:
Start by gently sautéing the onions and bell peppers in a medium saucepan, 5-6 minutes. Sprinkle with salt and pepper.
Once the onions and peppers are tender, stir in the garlic and tomato paste and cook until fragrant, about 1 minute.
Add the chopped fresh tomatoes and cook until the mixture is jam-like, 2-3 minutes.
Add the bulgur and cook, stirring frequently, until the bulgur is well coated in the tomato mixture.
Pour in the vegetable broth and bring to a simmer. Reduce the heat to maintain a low simmer and cook, covered, until the bulgur is tender, about 15 minutes.
Remove from heat and fluff the bulgur with a fork. Serve garnished with fresh herbs.
Substitutions
This side dish is very easy to adjust depending on your dietary needs and flavor preferences. Here are some recommendations:
- Add Some Heat- I tend to leave out spice when it comes to side dishes as my girls won't eat anything with heat, but if I were making this for myself, I'd add a big pinch of Aleppo pepper.
- Spices - You can certainly add some warm spices to the tomato mixture like ground cumin and coriander.
- Canned Tomatoes - If you want to use canned tomatoes (a 14.5 oz. can of diced works well), you'll want to reduce the amount of vegetable broth to 1 ½ cups.
Storage
Leftover bulgur pilaf may be stored in an airtight container for up to 4 days. It's perfect for meal prep, so you can divide the pilaf in small dishes and add a protein like grilled chicken or baked tofu. I don't recommend freezing bulgur pilaf as it will get mushy.
To reheat, it's best to heat covered in the microwave. If you don't have a microwave, you can add the mixture to a small skillet and heat over low. Be careful not to add more liquid or the pilaf can get overly mushy.
Serving Suggestions
Make this recipe as part of a flavorful meal by serving the pilaf with our Crispy Red Lentil Patties and Tahini Yogurt Sauce. Or try serving the pilaf with our easy and vegan Chickpea Patties or top with our Pulled Chicken in a Dutch Oven.
FAQ
Bulgur pilaf is bulgur wheat slowly simmered in a flavorful cooking liquid.
No, bulgur is made from cracked wheat and is therefor not gluten-free.
Bulgur has a good amount of protein with about 17 grams per 1 cup, along with 26 grams of fiber and lots of vitamins and minerals.
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Recipe
Bulgur Pilaf
- Total Time: 25 minutes
- Yield: 4 cups 1x
Description
If you are looking for a simple and delicious side dish, try this Bulgur Pilaf recipe. It's inspired by Turkish bulgur pilaf and takes about 25 minutes to prepare, making it an ideal side dish for a busy weeknight dinner.
Ingredients
- 2 Tbsp. olive oil
- 1 medium yellow onion, chopped
- ½ cup chopped green bell pepper (from 1 pepper)
- ¾ tsp. table salt
- ¼ tsp. black pepper
- 3 garlic cloves, minced
- 2 tsp. tomato paste
- 2 Roma tomatoes, chopped
- 1 cup coarse bulgur wheat
- 2 cups vegetable broth
- fresh chopped parsley and mint, for serving
Instructions
- Heat oil in a medium saucepan over medium. Add onions and peppers and cook, stirring occasionally, until tender, about 6 minutes. Sprinkle with salt and pepper. Stir in garlic and tomato paste and cook until fragrant, about 1 minute. Add tomatoes and cook, stirring occasionally, until the mixture is jam-like, 2-3 minutes.
- Add bulgur to the tomato mixture and stir well to coat. Add broth and bring to a boil, then reduce heat to maintain a low simmer and cook, covered, until tender, about 15 minutes. Remove from heat and fluff with a fork. Serve garnished with herbs.
Notes
- Leftover bulgur pilaf may be stored in an airtight container for up to 4 days.
- Bulgur pilaf is good cold but may be reheated in the microwave or in a skillet over low heat, stirring frequently.
- You can add a bit of spice with a big pinch of Aleppo pepper.
- To bump up the flavor even further, try adding warm spices like cumin and coriander.
- This recipe is vegan but not gluten-free.
- Serve bulgur pilaf with our Tahini Yogurt Sauce and our easy and vegan Chickpea Patties.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sides
- Method: simmering
- Cuisine: American/Turkish
John says
Would this recipe work with kasha or barley?
Adam Dolge says
Hi, John! It would work, but check cook times. I believe barley is more like 30 minutes while kasha is 10-15. Let me know how it turns out if you try this recipe with either grain.
Halle King says
It only works when I'm Singapore.
Lavada Gulgowski says
heard about this on mbube radio, decided to give it a try.