Bulgur Pilaf
📜 Collection: Gail Collection | ✍️ Attribution: Harriet Boston | 📂 Category: Sides A savory and traditional wheat bulgur pilaf lightly seasoned with oregano and cooked in rich chicken broth. Perfect for pairing with chicken, lamb, or pork.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 15 mins | None | 4 Servings |
🔪 Key Equipment
- Skillet
- Measuring cups
- Measuring spoons
- Wooden spoon
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 Cup | Bulgur | Uncooked wheat bulgur |
| 2 Tablespoons | Butter | Unsalted or salted |
| 1 Tablespoon | Onion | Minced |
| 2 Cups | Chicken Broth | Warm or room temperature |
| 1/4 Teaspoon | Oregano | Dried |
| 1/2 Teaspoon | Salt | To taste |
| A Few Grains | Pepper | Freshly ground |
Instructions
Step 1: Toast and Sauté
- Melt 2 tablespoons of butter in a skillet over medium heat.
- Add 1 cup of uncooked wheat bulgur and 1 tablespoon of minced onion.
- Cook, stirring frequently, until the bulgur is golden and fragrant.
Step 2: Simmer and Serve
- Add 2 cups of chicken broth, 1/4 teaspoon of oregano, 1/2 teaspoon of salt, and a few grains of pepper.
- Cover the skillet and bring the mixture to a boil.
- Reduce the heat and simmer for 15 minutes, or until the liquid is absorbed and the bulgur is tender.
- Serve warm alongside chicken, lamb, or pork.
💡 Make-Ahead & Storage: Leftover pilaf can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of broth.
Original Recipe Scan
