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.
There are few types of bulgur: fine and coarse. I like to use coarse, it’s perfect for this dish.
Ingredients:
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
Direction:
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.
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.
Enjoy!
Bulgur Pilaf aka Kasha
Ingredients
- 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
Instructions
- 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.
- 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.
Which paste is better- tomato or pepper? And where can I buy the pepper paste? thanks
Both are good. I prefer pepper paste. I got mine Iranian store, but I believe Russian stores cary them too.
Is pepper paste spicy? I was looking to buy it and the Russian store only had the spicy or hot one
Hi Jessica, mine is not. but if you like there is spicy one available at store. Mine is regular.