35 minutes
A simple and nutritious bulgur pilaf that pairs well with a variety of dishes.
1. Prepare Bulgur
Place the rinsed and drained bulgur into a pot, and sprinkle in the 1/4 teaspoon of salt.
2. Add Boiling Water
Boil 1 1/3 cups of water in a teapot until it reaches a rolling boil. Pour the boiling water over the bulgur in the pot, making sure the bulgur is fully submerged.
3. Let Bulgur Sit
Cover the pot with a tightly fitting lid and let it sit undisturbed for about 30 minutes, or until the bulgur is tender yet still chewy.
4. Fluff and Serve
After the time has elapsed, remove the lid and fluff the bulgur with a fork to separate the grains. Serve immediately and enjoy your hearty bulgur pilaf!
For a hearty pilaf, medium to coarse bulgur works best as it maintains a good texture and doesn't become mushy. High-quality bulgur is essential for the best flavor.
For fluffy pilaf, use a precise liquid-to-bulgur ratio and let it steam covered after the liquid is absorbed.
Enhance its nutty flavor and improve texture by toasting in olive oil or butter until aromatic and slightly golden.
Cooking bulgur in rich, homemade broth imparts a depth of flavor unmatched by water or store-bought broth.
Use a mix of fresh and dried herbs and spices, adjusting the seasoning as needed before serving for a Middle Eastern touch.
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