This one-pot Lebanese-Inspired Tomato Bulgur Pilaf is a quick and easy side dish. Traditionally crafted from tomatoes, onions, and bulgur, we've added a few other plant-based ingredients for extra texture, flavor, and anti-inflammatory benefits. This pilaf is a delightful addition to any meal, perfect alongside grilled tofu, tempeh, or your favorite savory bean dish. While not essential, it's typically served with pickled vegetables (like radishes, onion, carrots, cucumbers, or beets) and a dollop of tangy labneh (see Chef’s Notes) to make this dish even more vibrant and lively!
Yields4 ServingsPrep Time5 minsCook Time20 minsTotal Time25 mins
Ingredients
1cuponion (finely chopped)
1cuporganic tomato (finely chopped)
¼cupslivered almonds
1tspground turmeric
3tbsporganic tomato paste
1cuporganic bulgur wheat (dry)
1 ½cupsvegetable broth (unsalted, preferably homemade; or water)
½tspsalt (optional)
¼tspground black pepper (optional)
Directions
1
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.
2
Add the tomatoes and cook until they have released their liquid.
3
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.
4
Remove from the heat and keep covered for 5 minutes so the bulgur can steam.
5
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
1cuponion (finely chopped)
1cuporganic tomato (finely chopped)
¼cupslivered almonds
1tspground turmeric
3tbsporganic tomato paste
1cuporganic bulgur wheat (dry)
1 ½cupsvegetable broth (unsalted, preferably homemade; or water)
½tspsalt (optional)
¼tspground black pepper (optional)
Directions
1
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.
2
Add the tomatoes and cook until they have released their liquid.
3
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.
4
Remove from the heat and keep covered for 5 minutes so the bulgur can steam.
5
Divide Lebanese pilaf between 4 plates and serve with your favorite plant-based protein.
