Simple Bulgur Pilaf
"Simple mild flavors, delicious side to any meat main dish. Also delicious served cold, tossed with chopped fresh garden veggies and a sprinkling of feta cheese as a veggie meal."
photo by Pneuma
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
6-8
ingredients
directions
- Heat olive oil and saute onions until soft.
- Turn heat up to high and add mushrooms, stirring frequently, until mushrooms are cooked and nicely browned.
- Add bulgur, stir and cook briefly, 1-2 minutes.
- Add water, mix once, then cover and cook over low heat until all water is absorbed, about 25 minutes.
- Fluff briefly before serving.
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Reviews
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Very delicious and reminded me of the Bulgur pilaf my Mum used to make when I was younger. Followed the recipe exactly, except I used medium bulgur instead of coarse, and turkey stock instead of water, and added a little parsley at the end. Delicious hot, and equally delish cold the next day with yogurt for my lunch. -
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I found this to be fairly bland. We added chopped tomatoes, parsley and basil. I would recommend using chicken broth in place of the water. I also think it needs some salt. -
Very easy recipe and a good base to develop. Susie is right - simple, mild flavours. I can imagine using stock instead of water or adding fresh herbs. Thanks. Made for Aussie Swap #22. -
It was quick,simple and a bit wanting of more flavor which Recipe #42280 provided when served together. It jived well with the latter. Like Chef flower, next time I'd use chicken stock instead of water. Thanks.
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Yummy, I kept to the recipe and didn't change a thing. I think if I make this again I would use vegetable or chicken stock instead of water to give it a little more flavour. This was perfect with Recipe #291686. Thank you Susiecat too
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Tweaks
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Very easy recipe and a good base to develop. Susie is right - simple, mild flavours. I can imagine using stock instead of water or adding fresh herbs. Thanks. Made for Aussie Swap #22.
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It was quick,simple and a bit wanting of more flavor which Recipe #42280 provided when served together. It jived well with the latter. Like Chef flower, next time I'd use chicken stock instead of water. Thanks.
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Yummy, I kept to the recipe and didn't change a thing. I think if I make this again I would use vegetable or chicken stock instead of water to give it a little more flavour. This was perfect with Recipe #291686. Thank you Susiecat too
RECIPE SUBMITTED BY
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I am a busy mom of small children by day, and I work part-time as a doctor at night. I am trying to find the ever-elusive balance between career-track and mommy-track. Cooking and baking bring me joy, and I love to see my kids eat healthy homemade foods. I have relatives with a local organic farm, so I use their produce as much as possible. Yum!
After some trial and error with rating recipes for various contests and tag games, I think I will from now on stick to the definitions provided by Zaar:
3 stars means I liked it! I might have had to make some adjustments, though.
4 stars means I LOVED it! Almost no adjusting was necessary.
5 stars means one of the most outstanding things I have ever tasted! Stands, as is, as a fabulous dish.
I can't imagine giving only 1 or 2 stars -- that would mean that I either picked a recipe that I should have known wouldn't suit my taste, or that I really messed up while making the recipe.
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