Bulgur pilaf is the quintessential comfort food but also dressy enough for many fancy meals. Whether you pair it with some shish kebab or serve it alongside a roasted chicken, it's the perfect side dish. It's very versatile and satisfying enough to eat as a meal itself. I love that with bulgur pilaf, as opposed to traditional Armenian rice pilaf, I am getting some added nutrients from whole grain and feeling an extra heartiness in each bite.
Since my kids have grown up eating mostly rice or rice pilaf, I wasn't sure what they would think, but the transition from rice to bulgur was effortless and they ate it right up! My youngest son said it was as good as top ramen (and coming from him, that is the ultimate compliment.)
What Ingredients Do I Need?
- bulgur wheat (#3 coarseness is recommended)
- short-cut vermicelli or fideo
- chicken broth
How Do I Make Bulgur Pilaf?
First, melt the butter in a pot over medium low heat. Next, add the vermicelli into the pot and slowly stir it.
As the butter warms up, it will get foamy. Keep stirring the vermicelli, and then add in the bulgur. Be sure to watch the vermicelli carefully so it will brown but not burn.
Meanwhile, warm the chicken broth in a separate pot, then add this liquid to the bulgur mixture. Add two, level teaspoons of salt or less and then stir together. Bring to a boil, then turn heat to very low, cover and simmer for 20 minutes. The liquid should be cooked out and the bulgur pilaf should be ready to serve.
- 2 cups bulgur wheat #3 coarseness is recommended
- 1 stick of butter
- ¾ cup short-cut vermicelli or fideo
- 4 cups chicken broth
- 2 teaspoons salt
- Melt butter in pot. Pour vermicelli into pot. Slowly stir and watch the vermicelli carefully so it will brown but not burn. Stir in bulgur.
- Warm chicken broth in a separate pot, then add liquid to bulgur.
- Add 2 level teaspoons of salt or less. Bring to a boil, then turn to very low, cover and simmer for 20 minutes. Don't stir it while simmering. Then check and see if liquid has cooked out.