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Nutrition Facts
Serving Size 1 (164g) Recipe makes 6 servings
Calories 135
Calories from Fat 44		(32%)
Amount Per Serving		%DV
	Total Fat 5.0g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 0.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 8mg		0%
Potassium 242mg		6%
Total Carbohydrate 20.8g		6%
	Dietary Fiber 4.9g	19%
	Sugars 1.5g
Protein 4.2g		8%
detailed view... how is this calculated?

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Simple Bulgur Pilaf

Recipe #262279 | 35 min | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Susiecat too
Oct 30, 2007

Simple mild flavors, delicious side to any meat main dish. Also delicious served cold, tossed with chopped fresh garden veggies and a sprinkling of feta cheese as a veggie meal.

SERVES 6 -8 (change servings and units)

Ingredients

2 tablespoons olive oil
8 ounces mushrooms, sliced
1 medium onion, diced
1 cup bulgur, coarse cut
2 cups water
salt and pepper, to taste

Directions

1
Heat olive oil and saute onions until soft.
2
Turn heat up to high and add mushrooms, stirring frequently, until mushrooms are cooked and nicely browned.
3
Add bulgur, stir and cook briefly, 1-2 minutes.
4
Add water, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes.
5
Fluff briefly before serving.

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Featured Reviews for This Recipe

From: Mischka

On Dec 10, 2008

Very easy recipe and a good base to develop. Susie is right - simple, mild flavours. I can imagine using stock instead of water or adding fresh herbs. Thanks. Made for Aussie Swap #22.

0 people found this review helpful

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From: justcallmetoni

On Mar 27, 2008

Simply easy to prepare and wonderful to eat. I made my pilaf with cremini mushrooms, which I prefer for their meaty and rich flavor. This made a perfect side with a strongly flavored steak this evening - acting a great companion full of taste and texture without clashing in any way. Thanks.

0 people found this review helpful

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From: Chef floWer

On Aug 1, 2008

Yummy, I kept to the recipe and didn't change a thing. I think if I make this again I would use vegetable or chicken stock instead of water to give it a little more flavour. This was perfect with Vegetable Tagine. Thank you Susiecat too

2 people found this review helpful

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From: Pneuma

On Aug 19, 2008

It was quick,simple and a bit wanting of more flavor which Eggplant (Aubergine) With Raw Garlic provided when served together. It jived well with the latter. Like Chef flower, next time I'd use chicken stock instead of water. Thanks.

1 person found this review helpful

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