Tomato Basil Bulgur Pilaf
This tomato basil bulgur pilaf recipe kicks things up a notch and is packed with fresh summer flavors. We eat it as a bulgur salad or use it with olive oil and pita as a dip or a side dish.
Yield
4 servingsPrep
5 minCook
22 minReady
27 minLow in Saturated Fat, Low Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| ½ | cup |
sweet red bell peppers
diced |
|
| 3 | each |
italian plum (roma) tomatoes
canned, chopped |
|
| ½ | cup |
basil
fresh, coarsely chopped, or 1 tablespoon dried |
*
|
| 1 | cup |
cracked wheat (bulgur)
|
|
| 1 ½ | cups |
stock
boiling,, vegtable or chicken |
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 2 | each |
scallions, spring or green onions
finely chopped |
|
| 118 | ml |
sweet red bell peppers
diced |
|
| 3 | each |
italian plum (roma) tomatoes
canned, chopped |
|
| 118 | ml |
basil
fresh, coarsely chopped, or 1 tablespoon dried |
*
|
| 237 | ml |
cracked wheat (bulgur)
|
|
| 355 | ml |
stock
boiling,, vegtable or chicken |
|
| 2.5 | ml |
salt
|
|
Directions
In a large saucepan, heat the olive oil over a medium-high heat; cook the green onions and red pepper, stirring, for 30 seconds.
Add tomatoes and basil; cook, stirring, for 2 minutes.
Stir in bulgur, stirring to coat.
Stir in boiling stock and salt; bring to the boil.
Reduce the heat to low; cover and cook, for about 20 minutes or until liquid is absorbed and bulgur is tender.
