Bulgur Pilaf
posted in: Side Dish        date: 05.12.14

Bulgur Pilaf

Do you ever struggle when it comes to choosing sides for dinner? I do. There are times that side dish choices seem obvious to me (if we are grilling, the choice is always corn) and other times that I’m so uninspired we end up making the same few we always do. I’ve told you guys how I get tired of certain foods fairly quickly, so you know I’ve got to keep things fresh in order to be happy.

This bulgur pilaf is a recent favorite, and I’m so glad to have another side dish to help me keep meals feeling new. Bulgur is a grain that’s slightly chewy and nutty, and it pairs well with just about anything. If you haven’t tried it, I highly recommend it. Not only does it work well as a side, but it’s also fantastic as a base for hearty grain salad. Add some dried fruit, feta cheese and fresh vegetables, and you’ve got a simple salad for picnics or lunch.

The first time we made this bulgur was as a side for my favorite summer meal (this chicken with tomato herb pan sauce), and I seriously can’t imagine having it any other way now. If you’re like me and are always on the hunt for new sides, look no further. This one is going to be in our regular rotation for a long time.

Bulgur Pilaf

  • YIELD: 4 servings
Ingredients
  • ⅓ cup slivered almonds

  • 2 teaspoons olive oil

  • 1 tablespoon butter

  • ¼ cup diced onion

  • 3 cloves garlic, minced

  • 1 cup medium grain bulgur

  • 1¾ cups chicken broth

  • Salt and freshly ground pepper, to taste

  • 1 tablespoon chopped parsley

Directions
  • 1

    Toast the almonds in a medium saucepan set over medium heat, tossing until golden and fragrant, about 2 minutes. Transfer to a small bowl.

  • 2

    Add the olive oil and butter to the now empty saucepan. Once the butter has melted, add the onion. Cook until the onion is translucent, then add the garlic and bulgur. Cook, stirring occasionally, until the bulgur is slightly toasted, 2-3 minutes.

  • 3

    Pour in the chicken broth and salt and pepper to taste. Bring mixture to a boil over high heat, then cover and reduce heat to low. Cook for about 15 minutes, until all the liquid has been absorbed and the bulgur is cooked.

    Fluff with a fork, then stir in the toasted almonds and chopped parsley.

SOURCE: Elly Says Opa
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COMMENTS: ( 8 )
  • ellysaysopa

    I’m so glad you guys like this. We seriously eat an absurd amount of bulgur. I have an asparagus bulgur pilaf in my blog, too, and we also LOVE that one this time of year.

    • Oooh! I’ll have leftover asparagus this week, so I’m totally going to try that.

  • ellysaysopa

    I’m so glad you guys like this. We seriously eat an absurd amount of bulgur. I have an asparagus bulgur pilaf in my blog, too, and we also LOVE that one this time of year.

    • Oooh! I’ll have leftover asparagus this week, so I’m totally going to try that.

  • Carol at Wild Goose Tea

    Yes! I do struggle to have something different for sides. This is such a good idea to have as plain, but what’s best is being able to throw in veggies or even a bit of left over meat.

  • Carol at Wild Goose Tea

    Yes! I do struggle to have something different for sides. This is such a good idea to have as plain, but what’s best is being able to throw in veggies or even a bit of left over meat.

  • I am seriously the WORST at sides. But bulgur always goes over well around here! I think I must have bookmarked this from Elly!

  • I am seriously the WORST at sides. But bulgur always goes over well around here! I think I must have bookmarked this from Elly!