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 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. |
 Saute onions and celery in olive oil....... |
 ......then add mushrooms and bulgur and saute until bulgur is golden. |
 Add chicken broth and seasonings, then cover and simmer 15 minutes until liquid is absorbed and bulgar is tender. |
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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.)
Ingredients
- 1 tablespoon olive oil (plus a little more if needed)
- ½ 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
- ½ teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- Optional: broken walnut pices or sunflower seeds for garnish
Directions
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 6 servings | |
| Calories 116 | |
| Calories from Fat 24 | 21% |
| Total Fat 2.72g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 330mg | 14% |
| Potassium 242mg | 7% |
| Total Carbs 20.26g | 5% |
| Dietary Fiber 5.1g | 17% |
| Sugars 1.12g | 1% |
| Protein 4.26g | 7% |
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