Monday, March 3, 2008

Bulgur Pilav

This dish may seem to have a lot of ingredients for an everyday side dish, but it's actually very simple and quick to make. Everyone I have made it for likes it, even my dad... and even though he eats everything, he doesn't always like it! My son likes it, too... definitely worth a try.

1.5 cups onion, diced medium
4 tablespoons olive oil
2.5-3 cups fresh diced tomatoes OR 2 cups canned crushed tomatoes (with no added salt or flavorings) plus 1/2 cup water. Do not use canned diced tomatoes.
1 tablespoon dried mint OR 1/2 cup chopped fresh mint
1 teaspoon dried dill OR handful of fresh chopped dill
1 tablespoon dried parsley OR 1/2 cup chopped fresh flat leaf parsley
1 teaspoon salt
1 teaspoon sugar
1.5 cups large grain bulgur


In a skillet or pot with a tightly-fitting lid (without vent hole), saute onions in oil over medium heat until transparent but not browned. Add herbs and stir. Add tomatoes, salt, sugar, and stir. Cover and cook for four or five minutes. Add the bulgur, stir, and cover. Turn off the heat immediately if you have electric burners. If you have gas burners, cook on the lowest flame for five minutes, then turn off heat. The bulgur will absorb the liquid from the tomatoes in about half an hour, and then this dish is ready to eat.

I highly recommend that you use fresh tomatoes for this one, even if they are flavorless winter ones...

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