RCI-RC.001.0237.001
World Recipe Bulgur Pilaf
World Recipe Bulgur Pilaf from the Recidemia collection
Prep35 min
Cook45 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- 2 cups
- zucchini1 unitpeeled and diced
- Eggplant1 unitpeeled and diced
- sweet red pepper1 unitpeeled and diced
- Onion1 unitpeeled and diced
- vegetable bouillon cubes1-2 unit
- 2 tablespoons
- hot water salt and pepper to taste4 cups
- 1 tablespoon
Method
1
Heat olive oil in a large skillet over medium heat and add the diced onion, cooking until softened and translucent, about 3-4 minutes.
2
Stir in the diced zucchini, eggplant, and sweet red pepper, cooking until vegetables begin to soften, about 5-6 minutes.
3
Add the tomato paste to the skillet and stir well to coat all vegetables evenly, cooking for 1 minute to develop flavor.
4
Pour in the bulgur and stir constantly for 2 minutes to toast the grains lightly and combine with the vegetables.
5
Dissolve the vegetable bouillon cubes in the hot water and pour this mixture into the skillet with the bulgur.
6
Bring the mixture to a boil, then reduce heat to low, cover with a lid, and simmer for 15 minutes until the bulgur is tender and has absorbed the liquid.
7
Remove from heat and let stand covered for 5 minutes to allow the bulgur to finish steaming.
8
Fluff the pilaf with a fork and season with salt and pepper to taste before serving.