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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%
detailed view... how is this calculated?

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Bulghur Pilav

Recipe #134263 | 40 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Ms*Bindy
Aug 22, 2005

Bulghur is rich in B vitamins and iron. Serve this with Imam Bayildi. This recipe is posted for Zaar World Tour 2005. I've not tried it yet. I found it in a Moosewood cookbook.

SERVES 4 (change servings and units)

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.

Questions about this recipe?

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.

1 person found this review helpful

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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.

1 person found this review helpful

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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.

2 people found this review helpful

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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.

1 person found this review helpful

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