Tomato bulgur pilaf

Coarse bulgur cooks in a tomato-and-onion base for a substantial side. Its texture differs from the fine bulgur used in eetch.

This recipe has not been kitchen-tested.

Prep: 15 min · Cook: 35 min · Serves: 4

Ingredients

• 250 g — coarse bulgur
• 150 g — onion
• 300 g — tomatoes
• 30 ml — olive oil
• 500 ml — water
• 5 g — salt

Method

1. Weigh all ingredients, wash produce and prepare clean equipment before starting. Keep raw meat and eggs separate from ready-to-eat food.
2. Soften chopped onion in oil for 5 minutes. Add tomatoes for 5 minutes, then coarse bulgur, water and salt. Cover and simmer on low for 15–20 minutes until tender.
3. Remove from heat and leave covered for 10 minutes. Fluff gently with a fork; if grain is still firm, add a little boiling water and cook longer.
4. Serve promptly. Refrigerate leftovers in shallow covered containers at 4°C or below within 2 hours (1 hour above 32°C); use within 3 days. Reheat cooked leftovers to 74°C.

Allergen notes

• Wheat and gluten
• Check all prepared-product labels and shared-equipment cross-contact; this is not an exhaustive allergen guarantee.

Cook’s notes

• Times are estimates; pan size, oven and ingredient temperature change the result. These editorial drafts have not been kitchen-tested.