Bulgur Pilaf

Preparation info

  • Makes


    • Difficulty


Appears in

Get in There and Cook: A Master Class for the Starter Chef

Get in There and Cook

By Richard Sax

Published 1997

  • About


  • 1 cup bulgur
  • cups boiling water
  • 2 teaspoons olive oil
  • 1 small-medium onion, chopped
  • 1 garlic clove, thinly sliced
  • cup chicken broth
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons chopped fresh parsley (optional)


    1. Combine the bulgur and boiling water in a heatproof bowl. Set aside and let soak for 30 minutes (if you are using coarser bulgur, soak for 45 minutes). Drain in a fine strainer, gently pressing the bulgur with a spoon without crushing to remove all excess water.
    2. Heat the oil in a heavy saucepan over medium-high heat. Add the onion and sauté, stirring, until the onion wilts slightly, 3 or 4 minutes. Add the garlic; stir for a few moments, or until aromatic. Add the broth and drained bulgur, stirring to combine. Bring to a boil, stirring occasionally. Cover, lower the heat, and simmer for 5 minutes.
    3. Season with salt (if needed) and pepper, plus the parsley. Fluff the bulgur with a fork and serve hot.