Sunday, May 26, 2013

Breakfast: Bulgur Pilaf

I love cooking with bulgur. It is healthy, easy to cook, and can be used in variety of ways. The nutty flavor and interesting texture gives a unique experience to any dishes compared to the old boring white rice. This low-glycemic-index food has impressive amounts of manganese, magnesium, fiber, and B vitamins. Because the the grains have already been processed, it doesn't take that much time to cook them. All you have to do is soak the grains in hot water for 30 minutes or as directed in the packaging and add it in your soups, salads, or as a rices substitute. 

Most commonly found in Middle Eastern dishes such as tabbouleh and pilaf, these grains range from fine, medium, and coarse texture. Today I’ll be using coarse bulgur for my pilaf. This dish goes great with meat, as a side dish, or as a light main course. Serve this for your next foodie gathering and it will definitely be a favorite. 

Makes 6-8 servings

  • 3 tablespoons grapeseed oil
  • 1 medium onion, chopped
  • 2 teaspoons minced garlic
  • 2 cups coarse bulgur (or long grain rice)
  • 1 teaspoon tumeric powder
  • 1 teaspoon cumin powder
  • 1 1/2 teaspoon coriander seed powder
  • 2 1/2 cups reduced sodium chicken broth
  • 1 tablespoon tomato paste
  • 1 cup carrots, finely chopped
  • 2 teaspoon ginger, grated
  • 1 1/3 teaspoon coarse salt
  • 1/4 cup fresh mint (lightly packed), finely chopped
  • 1/4 cup garlic stems, finely chopped
  • 1/4 cup chives, finely chopped
  • Juice of a medium sized lemon
  • 1/4 cup pine nuts, toasted
  • Black pepper and red pepper flakes to taste

  • Heat oil in a large skillet or saucepan. Once the oil is hot, add in the onions and stir often until golden brown.
  • Add in the minced garlic and cook for a minute.
  • Add bulgur, tumeric powder, cumin powder, and coriander powder to onion and cook for two minutes.
  • After two minutes pour broth and add carrots, ginger, salt, and tomato paste to the saucepan. Stir until tomato paste is dissolved.
  • Cover the lid and cook for 15-20 minutes in medium-low heat.
  • Once the bulgur has softened, remove it from the heat and let stand for 5-10 minutes.
  • Fluff the pilaf with a fork and stir in mint, garlic stems, chives, black pepper, red pepper flakes, and lemon juice.
  • Serve warm or at room temperature and top each serving with pine nuts.


  1. my girlfriend made one for me. it was really good.