Bulgur Broccoli and Feta Cheese Pilaf
Elevate your weeknight dinner game with this wholesome and flavor-packed Bulgur Broccoli and Feta Cheese Pilaf. This vibrant one-pot dish combines the nutty goodness of bulgur wheat, tender broccoli florets, and the creamy tang of crumbled feta cheese, all brought together with a hint of garlic, a splash of fresh lemon juice, and a sprinkle of parsley for garnish. A quick sauté of onions and garlic builds a fragrant base, while simmering the bulgur in broth ensures a fluffy, savory result. Perfect as a hearty vegetarian meal or a versatile side dish, this pilaf is ready in just 35 minutes and makes clean-up a breeze. Rich in nutrients and bursting with Mediterranean-inspired flavor, it’s a deliciously simple way to add a healthy twist to your table!
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 2 cups broccoli florets
- 1 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 2 cups chicken or vegetable broth
- 2 tablespoons lemon juice, freshly squeezed
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a medium-sized saucepan over medium heat.
Add the chopped onion to the pan and sauté for 3-4 minutes, stirring frequently, until softened and translucent.
Stir in the minced garlic and cook for 1 more minute, until fragrant.
Add the bulgur wheat to the pan, stirring to coat it evenly in the oil and aromatics. Toast the bulgur for 1-2 minutes, stirring occasionally.
Pour in the broth, salt, and black pepper, and bring to a boil.
Once boiling, reduce the heat to low, cover the pan with a lid, and simmer for 10 minutes.
After 10 minutes, add the broccoli florets to the saucepan. Replace the lid and continue cooking for another 10 minutes, or until the bulgur is tender and has absorbed all the liquid, and the broccoli is cooked but still bright green.
Remove the saucepan from the heat and fluff the pilaf with a fork.
Stir in the lemon juice and half of the crumbled feta cheese, mixing gently to combine.
Transfer the pilaf to a serving dish and top with the remaining feta cheese.
Garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 38.5 g | 192% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 5519 mg | 240% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 40.0 g | 143% | |
| Total Sugars | 13.3 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1332 mg | 102% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1216 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
