Herbed Bulgur Pilaf

This wholesome herbed bulgur pilaf is a nutritious, nutty side dish packed with fresh herbs and subtle aromatics. It is an effortless, fiber-rich alternative to rice that brings rustic Mediterranean charm to any dinner table.

Herbed Bulgur Pilaf
  • Prep time: 13 minutes
  • Cook time: 27 minutes
  • Total time: 40 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 1.5 cups coarse bulgur wheat
  • 2 tablespoons olive oil
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2.5 cups low-sodium chicken or vegetable broth
  • 0.5 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 0.25 teaspoon black pepper
  • 0.5 cup fresh flat-leaf parsley, finely chopped
  • 0.25 cup fresh mint, finely chopped
  • 0.25 cup fresh dill, finely chopped
  • 0.5 cup toasted pine nuts
  • 1 tablespoon lemon juice

Instructions

  1. Heat the olive oil in a medium saucepan over medium heat.
  2. Add the chopped onion and cook for 5 minutes until soft and translucent.
  3. Add the garlic and cumin, cooking for 1 minute until fragrant.
  4. Stir in the coarse bulgur wheat, coating the grains with the oil and toasting them for 2 minutes.
  5. Pour in the broth, salt, and black pepper, and bring the mixture to a boil.
  6. Reduce the heat to low, cover the pan tightly, and simmer for 15 minutes, or until the liquid is fully absorbed.
  7. Remove the pan from the heat and let it sit covered and undisturbed for 10 minutes to finish steaming.
  8. Fluff the bulgur with a fork, then fold in the fresh parsley, mint, dill, toasted pine nuts, and lemon juice just before serving.

Tips

  • Make sure to buy coarse bulgur (often labeled #3) rather than fine bulgur, which is meant for tabbouleh.
  • Toasting the bulgur in oil before adding liquid enhances its natural, earthy, nutty flavor.
  • Always use fresh herbs instead of dried ones, as they provide the bright contrast needed to balance the earthy grains.

Frequently Asked Questions

Is bulgur wheat gluten-free?

No, bulgur is made from cracked wheat berries and contains gluten.

Can I serve this dish cold?

Yes, this pilaf is excellent served warm or chilled as a grain salad the next day.

Can I substitute the pine nuts?

Yes, toasted slivered almonds or chopped walnuts make excellent substitutes for pine nuts.