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Bulgur recipe 2

Bulgur pilaf aka kasha one of my favorite childhood dishes; Tired of rice or couscous? Try a new whole grain – bulgur is wonderful rich in flavor with a nutty taste and excellent when combined with meat, spices and vegetables. Super healthy and delicious meal on its own.

Bulgur recipe 3

There are few types of bulgur: fine and coarse. I like to use coarse, it’s perfect for this dish.

1 cup coarse bulgur

1 lb. chicken breast or lean pork- cubed
1 small onion, diced

1 carrot, chopped in half-rounds
1 Tbsp. tomato or pepper paste
3 Tbsp. olive oil
4 cups chicken broth or water
salt and black pepper to taste

1 tsp. ground cumin- optional
1/2 bunch dill or parsley, chopped for garnish

Heat the oil in a pot and add the meat. Stir and let it brown for a couple of minutes and add onions and carrots. When they are soft and golden brown add the tomato or pepper paste (I use pepper paste, see picture), stir for a minute, and add bulgur. Add chicken stock or water, season with salt and pepper.
Wait until the water boils.

Bulgur recipe 4

Bulgur recipe 5

Then turn the heat down all the way to very low and cook covered until the water is absorbed and bulgur is tender about 45 minutes. (Sometimes I put it in the oven on 350F for about 1 – hour) Bulgur can be sticky, so you better stir it every now and then. Once it’s cooked, let it sit for at least 5-10 minutes before you serve. Once it’s cooked it will look almost like a risotto.

Since herbs don’t really need to be cooked, add it after you turn off the heat and mix well.
Bulgur recipe 1