69min 4 ppl
Bulgur Pilaf with Tomato and Peppers
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 7 steps
Medium: 31–60 min or 7–12 steps
280 kcalper person
Protein 8g
Carbs 50g
Fats 6g
About this dish
Coarse bulgur simmered in a garlicky tomato and pepper sofrito until every grain turns a deep red, a Turkish everyday pilaf that needs nothing more than a spoon.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- Tomatoesfinely chopped3
- Red Pepperdeseeded and diced1
- Green Pepperdeseeded and diced1
- Onionfinely chopped1
- Garlic clovescrushed2
- Flat-leaf parsleychopped, to garnish10 g
Tins & Jars
- Tomato paste2 tbsp
Dried Goods
- Bulgur wheatcoarse grade, rinsed300 g
Spices & Seasonings
- Fine sea salt1 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Olive oil40 ml
- Vegetable stock450 ml
Utensils
- Chopping board
- Sharp knife
- Large saucepan
- Ladle
Method
1
Heat the olive oil in a large saucepan over medium heat and cook the onion for 5 minutes until soft.
Approx. 5 minutes
2
Add the garlic, red pepper and green pepper and cook for 5 minutes until softened.
Approx. 5 minutes
3
Stir in the tomatoes and tomato paste and cook for 5 minutes until the tomatoes break down.
Approx. 5 minutes
4
Add the bulgur wheat and stir for 2 minutes to coat it in the sauce.
Approx. 2 minutes
5
Pour in the vegetable stock, salt and black pepper and bring to the boil.
Approx. 4 minutes
6
Reduce the heat, cover and simmer for 15 minutes until the bulgur is tender and the liquid is absorbed.
Approx. 15 minutes
7
Remove from the heat, leave covered for 5 minutes, then fluff with a fork and scatter with the parsley.
Approx. 4 minutes
