Bulgur pilaf can be a main dish, or a side to kabobs, grilled meat or fish. And I love it topped with walnut pieces!
Simple ingredients make this an easy fix for a weeknight. Swap the chicken broth for water or vegetable broth if you wish a vegetarian version.
Faster and easier to cook than rice, bulgur is a grain to consider for making pilaf. High in fiber and low in fat makes this side dish a healthful choice. Easily converts to vegetarian by omitting the chicken broth. (Medium to large grind bulgur will be best for this recipe.)
- 1 tablespoon olive oil (plus a little more if needed)
- Â½ cup chopped celery
- 1 medium onion, chopped
- 1 cup sliced mushrooms
- 1 cup bulgur
- 2 cups chicken broth
- 1/4 teaspoon dried dill weed
- 1/4 teaspoon dried leaf oregano
- Â½ teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- Optional: broken walnut pices or sunflower seeds for garnish
- Heat 1 tablespoon olive oil in large skillet. Add celery and onion and saute 3 minutes until they begin to soften.
- Stir in mushrooms and bulgur and cook 2-3 more minutes until bulgur is lightly golden brown. (A teaspoon or two additional olive oil may be needed.)
- Add chicken broth, dill weed, oregano, salt and pepper.
- Cover and bring to a boil. Reduce heat and simmer covered for about 15 minutes.
- Optional: Serve portions with broken walnut pieces or sunflower seeds.
|Amount Per Serving||%DV|
|Serving Size 140g|
|Recipe makes 6 servings|
|Calories from Fat 24||21%|
|Total Fat 2.72g||3%|
|Saturated Fat 0.4g||2%|
|Trans Fat 0.0g|
|Total Carbs 20.26g||5%|
|Dietary Fiber 5.1g||17%|