Bulgur Wheat Pilaf with Mushrooms

Toasting bulgur in butter and olive oil before it hits the broth is the move that separates a great pilaf from a forgettable one.

That quick browning brings out deep, nutty flavors that plain boiled grain just can’t deliver.

Mushrooms and a whole bunch of chopped green onions go into the skillet too, picking up color and flavor before everything gets poured into boiling chicken broth with a pinch of oregano.

Simple, fast, and endlessly versatile as a side for roasted chicken, grilled lamb, or seared fish.

Chef’s Tips

• Keep stirring while the bulgur toasts. It should smell nutty and turn a shade darker, but it burns fast if you walk away.
• Use medium-grind bulgur for the best texture in a pilaf. Fine grind gets mushy and coarse takes too long to cook.
• Try cremini or baby bella mushrooms instead of white button for deeper, earthier flavor.
• Let the pilaf rest covered for 5 minutes off the heat before fluffing. This final steam makes the grains light and separate.