Bulgur Pilaf with Peppers
Ingredients
- 300 gBulgur wheat (raw)
- 1 pcYellow onion (finely diced)
- 1 pcRed bell pepper (small dice)
- 2 pcGarlic (minced)
- 30 gUnsalted butter
- 2 tbspExtra virgin olive oil
- 1 tbspTomato caviar
- 1 tspSweet paprika
- 1 tspCumin ground
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 600 mlVegetable broth (hot)
Method
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.
- 1
Dice the onion and red pepper into small, even cubes. Finely mince the garlic after removing the germ.
- 2
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat over low heat with a splash of water.
