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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (205g) Recipe makes 4 servings The following items or measurements are not included below: salt & freshly ground black pepper |
||
| Calories 251 | ||
| Calories from Fat 67 | (26%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.5g | 11% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 5.0g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 12mg | 0% | |
| Potassium 261mg | 7% | |
| Total Carbohydrate 42.7g | 14% | |
| Dietary Fiber 10.1g | 40% | |
| Sugars 1.4g | ||
| Protein 6.7g | 13% | |
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Ingredients
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1 pinch salt & freshly ground black pepper
- 1-2 teaspoon dried basil
- 1 bay leaf
- 1 pinch rosemary (optional) or marjoram (optional)
- 1 1/2 cups raw bulgur
- 2 cups warm water
Directions
1
In a covered saucepan, saute the onions in the olive oil for a few minutes, stirring occasionally.2
Add the salt, pepper, basil, bay leaf, and rosemary or marjoram.3
Cover and cook for about 10 minutes, unil the onions are translucent and beginning to brown.4
Stir in the bulghur. Toast for about 2 minutes, until the bulghur begins to darken.5
Add the water, cover tightly, and bring to a boil.6
Reduce the heat to very low.7
Let the bulghur steam for about 15 minutes.8
Each grain should be separate and tender, but not chewy. Add a little more water if the bulghur seems underdone, but be sparing, or it will become mushy.9
Remove the bay leaf and serve hot.
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- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Grains
- Cuisine > Asian > S.W. (Middle Eastern)
- Preparation > Time to Make > < 60 mins
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: PaulaG
On Apr 30, 2006
I am working to put more high fiber grains into our diet and this was a nice change from brown rice or barley. It is so easy to make. I used fresh herbs in place of the dried and probably a lot more than a pinch of rosemary. This was served with Orange Braised Lamb Shanks Orange Braised Lamb Shanks.
From: Mrs B
On Oct 24, 2005
I'm not quite sure what made this sooooo good; but it is. Elegantly understated perhaps. I went for the Rosemary option.
From: justcallmetoni
On Sep 11, 2005
I made my pilav with marjoram and the flavor was wonderful. I frequently eat plain bulgar but the addition of a few simple ingreadients made the humble grain just shine. I used an additional 1/2 cup of water as per the directions on my package. Also cut the oil to 2 teaspoons which require a bit more stirring to keep the bulgar from sticking while being cooked. The leftovers were quite good and made a good foundation for a cold salad the next day. Great dish Bunny Mom.
From: Cookgirl
On Sep 6, 2006
This needed too much doctoring for me to give it a fair review. With some work on my part, this was a simple but satisfying side dish. I won't give up on this recipe and plan to use it again with some changes-most notably caramelizing the onions (and then I would stir them into the bulghur just before serving)as suggested in another review. I will also use vegetable broth or stock for the water. Thanks for posting the recipe.
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