This is what I like to make with fine bulgur. It’s a tomato bulgur pilaf that comes together quickly and it’s delicious. It combines wholesome ingredients and bold flavors. I use it as a base for meals, to pear with other vegetables and protein.
This pilaf is made with fine bulgur, a versatile whole grain that cooks quickly and has a delicate, nutty flavor. With its vibrant tomato base, sweet caramelized onions, and a touch of grated carrot for natural sweetness, this dish is both nutritious and satisfying!
What’s great about this recipe is its simplicity: you only need a handful of pantry staples and fresh ingredients to create a flavorful meal.
Plus, it’s incredibly adaptable. If you’re missing something, you can easily make substitutions without compromising on taste. This pilaf is naturally vegan and can be customized with your favorite herbs, spices, or vegetables. It’s also an excellent make-ahead option for meal prep, as it reheats beautifully.
Whether you’re looking for a quick weekday dinner or a crowd-pleasing dish to impress your guests, Tomato Fine Bulgur Pilaf ticks all the boxes.
Ingredients You’ll Need (and Substitutions) – Full Quantities In Recipe Card
To make this delicious Tomato Fine Bulgur Pilaf, here’s what you’ll need:
- Fine Bulgur: The star of the dish. If you can’t find fine bulgur, you can use cous cous that has a similar cooking time or regular bulgur, but the cooking time may increase slightly.
- Garlic: Adds depth of flavor. You can substitute with garlic powder if fresh garlic isn’t available.
- Tomato Paste: This provides a rich, concentrated tomato flavor. If you don’t have tomato paste, use double the amount of canned crushed tomatoes or tomato passata
- Red Onion: Offers sweetness and complexity. Yellow or white onions can be used instead.
- Carrot: Adds natural sweetness and texture. Feel free to swap it with zucchini or bell peppers for a different flavor profile.
- Vegetable Broth: Enhances the overall taste. If you’re out of vegetable broth, water with a pinch of salt will work as well.
- Olive Oil: The cooking base that ties all the flavors together. You can use another neutral oil, like avocado oil, if preferred.
- Paprika: Adds a subtle smokiness and depth. You can use sweet or smoked paprika depending on your preference.
Instructions: Step by Step
Sauté the Onion: Heat the olive oil in a pan over medium heat. Add the finely chopped red onion and sauté for about 5 minutes, stirring occasionally, until it softens and begins to caramelize. This step builds the flavor base of the dish.
Add Garlic: Stir in the minced garlic and cook for another minute, allowing the aroma to release. Be careful not to let it burn.
Incorporate Tomato Paste: Mix in the tomato paste and cook for 2 minutes, stirring constantly. This step enhances the tomato flavor and adds a rich color to the pilaf. Stir in paprika.
Add Grated Carrot: Stir in the grated carrot and cook for 1-2 minutes. The carrot’s natural sweetness balances the tanginess of the tomato paste.
Mix in the Bulgur: Add the fine bulgur to the pan, stirring well to coat it with the tomato mixture. This ensures the grains absorb all the flavors.
Add Broth: Pour in the vegetable broth, making sure it covers the bulgur completely. Bring the mixture to a gentle simmer.
Cook the Pilaf: Let the pilaf cook for about 10-15 minutes, stirring from time to time, until all the liquid is absorbed. If the bulgur is still slightly undercooked, you can add a splash of water or broth and cook for another minute or two.
Serve I use it as a side to have with other veggies and some protein. It’s great to meal prep ahead too!
Storage Instructions
Tomato Fine Bulgur Pilaf stores beautifully, making it perfect for meal prep. Here’s how to store it:
Refrigeration: Transfer the pilaf to an airtight container and store it in the refrigerator for up to 3-4 days.
Reheating: Reheat in a pan over low heat, adding a splash of water or broth to loosen it up, or microwave it until warmed through.
Variations
- Add Vegetables: Enhance the dish with diced zucchini, bell peppers, or mushrooms. Stir them in with the grated carrot or as a substitute for it
- Spices and Herbs: Add a pinch of cumin, paprika, or chili flakes for extra flavor. Fresh parsley or cilantro makes a wonderful garnish.
- Protein Boost: Stir in cooked chickpeas, lentils, or tofu for a heartier meal.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 20 minutes, perfect for busy weeknights.
- Healthy and Wholesome: Packed with fiber and nutrients.
- Customizable: Adapt it to your taste with endless variations.
- Great for Meal Prep: Stores well and reheats beautifully.
DID YOU MAKE THIS RECIPE?
If you make this Tomato Fine Bulgur Pilaf, please let me know how it turned out! Leave a comment below, give it a rating or share your recreation on Instagram and tag me at @recipesandplaces or use the hashtag #recipesandplaces
I love to see recreations and share them!
Tomato Bulgur Pilaf
Ingredients
- 1/2 cup fine bulgur
- 2 garlic cloves minced
- 2 1/2 tbsp tomato paste
- 1 red onion chopped
- 1 carrot grated, or bell pepper/zucchini
- 1 cup vegetable broth
- 2 tbsp extra virgin olive oil
- Salt to taste
- Optional: fresh parsley
Instructions
- Prepare the ingredients: Finely chop the red onion and mince the garlic.
- Sauté the Onion: Heat the olive oil in a pan over medium heat. Add the finely chopped red onion and sauté for about 5 minutes, stirring occasionally, until it softens and begins to caramelize. This step builds the flavor base of the dish.
- Add Garlic: Stir in the minced garlic and cook for another minute, allowing the aroma to release. Be careful not to let it burn. In the meantime, grate the carrot.
- Incorporate Tomato Paste: Mix in the tomato paste and cook for 2 minutes, stirring constantly. This step enhances the tomato flavor and adds a rich color to the pilaf. Stir in paprika.
- Add Grated Carrot: Stir in the grated carrot and cook for 1-2 minutes. The carrot’s natural sweetness balances the tanginess of the tomato paste.
- Mix in the Bulgur: Add the fine bulgur to the pan, stirring well to coat it with the tomato mixture. This ensures the grains absorb all the flavors.
- Add Broth: Pour in the vegetable broth, making sure it covers the bulgur completely. Bring the mixture to a gentle simmer.
- Cook the Pilaf: Let the pilaf cook for about 10-15 minutes, stirring from time to time, until all the liquid is absorbed. If the bulgur is still slightly undercooked, you can add a splash of water or broth and cook for another minute or two.
- Serve I use it as a side to have with other veggies and some protein. It’s great to meal prep ahead too!
