BULGUR PILAF (Turkish, Vegan, Vegetarian)


 


 

 Ingredients ( 4  servings )


1 cup large-grain bulgur     1 medium onion or 6 scallions     


2 large ripe tomatoes     3 long Italian green peppers     


3 tbsp vegetable oil     ½ tbs red pepper flakes (or to taste)     Salt     


1 ½ cups boiling water


Serving suggestion: Serve with (garlic) yogurt or vegan yogurt.

 



Instructions



1.  Chop the onion (or scallions), tomatoes and green peppers finely. You can run the tomatoes in a food processor. Do not drain.


2.   Heat the oil in an app. 10 inch (25 cm) shallow pilaf pot.


3.  Sauté the red pepper flakes for about a minute.


4.  Add the chopped onions and sauté for about 5 minutes (for scallions, 2 minutes).


5.  Add the green peppers and sauté for another minute.


6.  Add the tomatoes and cook on medium-low heat until the liquid is mostly drained, stirring occasionally.


7.  Meanwhile boil the water.


8.  Add 1 ½ cups of boiling water and salt to the pot. Cover and bring to a boil on medium heat.


9.  Add the bulgur and cover immediately. Do not stir. As soon as the liquid comes to a boil, adjust the heat to very low. 


10.  Cook on low heat for about 15-20 minutes until the liquid evaporates totally. Do not lift the cover or stir during cooking.


11.  Turn the heat off, lift the lid and place a layer of paper towel on the pot. Close the lid immediately.


12.  Leave the pot on the stove for about 20 minutes to half and hour.


13.  Mix with a spoon and fluff with a fork, if necessary. Put the pilaf on a serving plate.


14. Serve hot with yogurt or vegan yogurt. You can add some crushed or diced garlic to the yogurt.

 

 

 

 


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