Bulgur Pilaf with Peppers

Tender grains that separate easily, infused with nutty butter and vegetable juices. The warm aroma of cumin and paprika fills the air as soon as the lid is lifted.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 440
• Protein: 10 g
• Carbs: 58 g
• Fat: 16 g

Ingredients

• 300 g Bulgur wheat ( raw )
• 1 piece Yellow onion ( finely diced )
• 1 piece Red bell pepper ( small dice )
• 2 piece Garlic ( minced )
• 30 g Minimum butter sweet
• 2 tbsp Extra virgin olive oil
• 1 tbsp Tomato caviar
• 1 tsp Sweet paprika
• 1 tsp Cumin ground
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 600 ml Vegetable broth ( hot )

Instructions

1. Preparing the base

   Dice the onion and red pepper into small, even cubes. Finely mince the garlic after removing the germ.

2. Sweating the vegetables

   In a sauté pan, heat the oil and butter. When the butter foams, add the onion and pepper. Sweat without browning until the vegetables soften.

3. Toasting the bulgur

   Add the bulgur. Stir vigorously to coat every grain in fat; they should become glossy. Add the garlic, tomato caviar, and spices. Toast for one minute to release the aromas.

4. Adding liquid and cooking

   Pour the hot broth over the mixture. Season with salt and pepper. Bring to a boil, then reduce heat to minimum. Cover tightly and cook until the liquid is fully absorbed.

5. The final rest

   Turn off the heat. Place a clean cloth between the pot and the lid. Let it rest undisturbed. The steam will finish plumping the grains without making them soggy.

Chef's tips

• Never rinse the bulgur for this recipe; we want the starch to absorb the fats.
• The liquid volume should be approximately 1.5 times the volume of the bulgur.
• Fluff with a fork just before serving to avoid mashing the grains.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat over low heat with a splash of water.