Ingredients
Directions
Heat a large sauté pan over medium-high heat. Add the onions, cooking until they start to become tender and slightly caramelized, about 3 minutes.
Add the tomatoes and cook until they have released their liquid.
Add the slivered almonds, turmeric, tomato paste, bulgur wheat, vegetable broth, and salt and pepper, if using. Bring to a boil; then reduce the heat to simmer, cover, and cook for 10 minutes.
Remove from the heat and keep covered for 5 minutes so the bulgur can steam.
Divide Lebanese pilaf between 4 plates and serve with your favorite plant-based protein.
Chef's Notes
Substitutions
Substitute bulgur with quinoa, brown rice, freekeh, farro, buckwheat, or your favorite whole grain of choice. Note that the cooking times and broth amount may vary. For some of these options, it may work best to add precooked grain.
In place of almonds try pine nuts, walnuts, pistachios, or sunflower seeds.
Storage
Store Lebanese pilaf in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Heat a large sauté pan over medium-high heat. Add the onions, cooking until they start to become tender and slightly caramelized, about 3 minutes.
Add the tomatoes and cook until they have released their liquid.
Add the slivered almonds, turmeric, tomato paste, bulgur wheat, vegetable broth, and salt and pepper, if using. Bring to a boil; then reduce the heat to simmer, cover, and cook for 10 minutes.
Remove from the heat and keep covered for 5 minutes so the bulgur can steam.
Divide Lebanese pilaf between 4 plates and serve with your favorite plant-based protein.
