1 medium bowl
40 mins (Prep: 10 mins. Cook: 30 mins)
1 cup bulgur wheat
2 medium-sized tomatoes, deseeded and roughly chopped
2 red onions, peeled and finely chopped
1 garlic, finely sliced
3 cup chicken stock
2 tsp tomato paste
Pinch of salt and pepper to season
Parsley to garnish
1. In a deep saucepan, heat a little olive oil, add your onion and garlic. Saute for a few minutes on low heat until the onion starts to sweat and garlic turns slightly brown.
2. Add the tomato and stir around for a couple of minutes until it starts to soften.
3. Stir in tomato paste and then add your bulgur wheat immediately afterwards and stir around for a couple of minutes.
4. Turn the heat to high, add chicken stock, salt and pepper.
5. Give everything 1 or 2 stirs and bring to the boil.
6. As soon as your bulgur wheat starts to boil, place a lid on the pan and return the heat to medium-low.
7. Simmer the bulgur wheat for 10 minutes until the juices have been absorbed.
8. Remove from the heat and leave the bulgur pilaf covered for at least another 5 minutes.
9. Give the bulgur pilaf a stir around, top with parsley bits and serve.
I altered the recipe from 1/2 cup chicken stock to 1/3 cup, since my pilaf ended up too soggy. I guess it’s better to add liquids incrementally rather than all at once, since you can’t remove the water without things getting messy.