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Basic Bulgur and Vegetable Pilaf


Basic Bulgur and Vegetable Pilaf
Jen Hoy
This easy recipe for basic bulgur and vegetable pilaf is excellent with stews, baked veggies and fish, or even as a savory breafast dish. Bulgur (or bulghur) is crushed wheat that has been parboiled, and dried. Bulgur is NOT cracked wheat, although many people confuse the two. It is rich in fiber, potassium, and vitamins, and is an excellent grain for anyone who tolerates wheat well. Bulgur pilafs are very common in Armenia, Turkey, and the Middle East, and are very easy to make.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes


  • 2 tablespoons olive oil
  • 1 sweet onion, chopped
  • 1 stalk celery, chopped
  • ½ teaspoon dried marjoram or basil
  • 1 ½ cups bulgur
  • 1 bay leaf
  • Sea salt and freshly ground pepper
  • ¼ cup chopped parsley
  • 2 cups vegetable broth or water


Warm olive oil in a saucepan over medium heat. Add onion and celery, and cook, stirring occasionally, about 10 minutes, until onion is translucent and begins to brown.

Add marjoram and bulgur, and cook for about 2 minutes, or until the bulgur begins to toast. Add the bay leaf, an ample pinch of sea salt, and two cups of broth. Bring to a boil, cover, reduce heat and cook for 15 minutes. Remove from heat and let the bulgur sit, covered, for another 5 minutes.

Discard the bay leaf, season to taste, and stir in chopped parsley.

Serves 4

Copyright 2009 by Jen Hoy

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