Spiced Bulgur Pilaf

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< 1 min read
Summary

The subtle spices with nutty bulgur and a touch of citrus create a distinctive pilaf that you can use on top of salads, as a side or stuffed in a wrap. Cumin and cinnamon, common spices in Moroccan dishes, give a warm, earthy flavor. When the spices are combined with grains, vegetables and legumes, a comforting and delicious dish is created. Adding just a hint of lemon and parsley at the end of cooking brightens the earthy flavors.

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Ingredients

 1 cup onion (diced)
 ¼ cup organic tomato paste
 ½ cup organic tomato (diced)
 ½ cup organic bell pepper, diced (green, red, yellow or orange)
 1 cup organic bulgur wheat (dry)
 1 tsp ground cumin
 ¼ tsp ground turmeric
 ½ tsp ground cinnamon
  tsp allspice
 ¼ tsp ground black pepper (optional)
 ¼ tsp salt (optional)
 2 cups vegetable broth (unsalted, preferably homemade)
 2 tbsp parsley (minced)
 1 medium lemon (quartered into wedges)
 crushed red pepper (optional) to taste

Directions

1

Heat a large stockpot over medium-high heat. Add the onions and cook until soft and translucent, about 3–5 minutes.

2

Stir in the tomato paste, chopped tomatoes and bell peppers, and continue to cook with the onions until fragrant, about 2 minutes.

3

Add the bulgur, cumin, turmeric, cinnamon, allspice, salt and pepper, if using, and stir to combine until the bulgur is completely coated in the tomato paste, about 2–3 minutes.

4

Add the vegetable broth and stir to combine once more. Bring to a boil then reduce the heat to simmer, cover and cook for 10 minutes.

5

Remove from the heat and stir in the parsley.

6

Divide between four plates and serve each with a lemon wedge. Sprinkle with red pepper flakes if desired.

Chef's Notes

Substitutions
For the onion, use white, yellow or red. Or use shallots.

For the bell pepper, use red, green, orange or yellow bell pepper.

Use any type of tomatoes you’d like for the tomato.

Instead of lemon, try lime or orange.

Gluten-free
Use organic quinoa or millet in place of bulgur wheat.

Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to one month.

Ingredients

 1 cup onion (diced)
 ¼ cup organic tomato paste
 ½ cup organic tomato (diced)
 ½ cup organic bell pepper, diced (green, red, yellow or orange)
 1 cup organic bulgur wheat (dry)
 1 tsp ground cumin
 ¼ tsp ground turmeric
 ½ tsp ground cinnamon
  tsp allspice
 ¼ tsp ground black pepper (optional)
 ¼ tsp salt (optional)
 2 cups vegetable broth (unsalted, preferably homemade)
 2 tbsp parsley (minced)
 1 medium lemon (quartered into wedges)
 crushed red pepper (optional) to taste

Directions

1

Heat a large stockpot over medium-high heat. Add the onions and cook until soft and translucent, about 3–5 minutes.

2

Stir in the tomato paste, chopped tomatoes and bell peppers, and continue to cook with the onions until fragrant, about 2 minutes.

3

Add the bulgur, cumin, turmeric, cinnamon, allspice, salt and pepper, if using, and stir to combine until the bulgur is completely coated in the tomato paste, about 2–3 minutes.

4

Add the vegetable broth and stir to combine once more. Bring to a boil then reduce the heat to simmer, cover and cook for 10 minutes.

5

Remove from the heat and stir in the parsley.

6

Divide between four plates and serve each with a lemon wedge. Sprinkle with red pepper flakes if desired.

Notes

Spiced Bulgur Pilaf