Bulgur is a very commonly used whole grain in Turkish cuisine and a very versatile ingredient. It is also quite high in protein and fiber. This bulgur rice pilaf is the perfect alternative to white rice, brown rice or quinoa and pairs well with pretty much any vegetable or protein. The tomatoes and peppers in this recipe make this pilaf very fragrant and flavorful which reminds me of home.

Finding bulgur in grocery stores can be a bit challenging depending on where you live. So far I have been able to find it in bulk sections of grocery stores, Turkish supermarkets and at Whole Foods. Bob's Red Mill brand also sells bulgur and you can find their products on Amazon and most large grocery stores.

I prefer to cook any type of rice on the stove. It is the Turkish way and it is what I am used to. To eliminate the guess work or burnt rice, my best hack is to use a sauté pan with a glass lid. You can see when the water boils and when your rice is done and by not removing the lid you end up with perfect, fluffy rice.

Yields: 6-8 servings Time: 20 minutes

Ingredients

1 medium yellow onion, diced

3 small or medium tomatoes, diced

1 anaheim (spicy) or cubanelle (sweet) pepper (if can't find either 1/2 green bell pepper), diced

2 tablespoons olive oil

1 tablespoon tomato paste

2 cups large grain bulgur

Salt and pepper to taste

3 and 1/2 cups of water or stock

Preparation

1. Dice all the tomatoes, onion and the green pepper.

2. In a large sauté pan over medium-high heat, cook the onions in 2 tablespoons olive oil until softened, 3 to 5 minutes. Reduce heat and add the peppers, cook for another 2-3 minutes.

3. Add the tomato paste, all the bulgur and salt and pepper. Stir for 2-3 minutes until the tomato paste is incorporated.

4. Add the water (or stock) and give everything a stir. Cover it with a lid. Once the water starts boiling, turn the heat to low and cook for about 15 minutes.

5. Remove from heat and rest for 8-10 minutes before serving.