Monday, January 28, 2013

Meatless Mondays–Bulgur Pilaf with Roasted Vegetables


Have you tried bulgur?  I bought some awhile from Amazon and finally got up the courage to try it out.  Turns out, there was nothing to be afraid of.  It is fast and mild tasting and easy!  I made a recipe from another book my in-laws gave me – Fresh and Fast Vegetarian. I really enjoyed this recipe, and although it is somewhat time consuming to chop everything up, it really comes together easily. 





Cook time: 25 minutes        Serves: 4 to 6


  • 3 red bell peppers, diced (I used red, orange and yellow because Aldi sells the three together)
  • 3 zucchini, diagonally sliced (1/4 inch)
  • 2 large carrots, diagonally sliced (1/4 inch)
  • 1 large red onion, cut into wedges
  • 4 tablespoons olive oil (I didn’t use this much)
  • 1 1/2 teaspoons coarse salt
  • freshly ground pepper
  • 1 chopped onion
  • 1 1/2 cups coarse grain bulgur
  • 1/4 cup raisins (this way one of my favorite parts)
  • 1/4 cup chopped pitted Kalamata olives
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh Italian parsley
  • 1 teaspoon grated orange zest
  • 2 tablespoons toasted pine nuts or 1/4 cup toasted chopped walnuts or skin-on almonds (I used walnuts)

1. Place a heavy baking sheet in the oven and preheat to 450 for 10 minutes

2. Meanwhile, combine the peppers, zuccnini, carrots and red onion in a bowl. Drizzle the vegetables with 3 tablespoons of the oil and sprinkle with 1/2 teaspoon of the salt and a generous grinding of black pepper.

3.  Carefully remove the hot pan from the oven and spread the vegetables on the pain.  Roast the vegetables for 15 minutes.  Stir with a spatula, turning the vegetables and moving them around on the pan so they’ll brown evenly.  Roast until browned and tender, about 10 minutes.

4.  Meanwhile, heat the remaining 1 tablespoon of oil in a large skillet.  Add the chopped onion and cook, stirring over medium heat until golden, about 10 minutes. Stir in the bulgur and raisins.  Add 2 cups water and the remaining 1 teaspoon salt and bring to a boil.  Stir once to blend.  Cover and cook over low heat until the water is absorbed, about 10 minutes.

5. Add the olives, mint, dill, parsley, and orange zest to the hot roasted vegetables.  Add half of the vegetables to the bulgur and fluff with fork.  Spoon the bulgur into a serving dish and mound the remaining vegetables on top.  Sprinkle with the nuts and serve.

So, let me tell you that this was a meal that I had to force my kids to eat.  They were NOT fans.  Also, Chad was sick that night, so he didn’t have any either.  I ended up having a lot of leftovers.  I used some of it to make wraps for my lunch the next day – the bulgur with lettuce and hummus on a tortilla.  YUM!  If I didn’t have kids to fight, this is the kind of food I would want to make every day. 


If you wonder now and then about whether or not to eat those grains or starches, here is a great article that talks about it.

1 comment:

Christie said...

I was looking for some in our grocery store just last week.