Greek Bulgur Pilaf
Transform your dinner table with the vibrant flavors of Greek cuisine by making this hearty Greek Bulgur Pilaf. This wholesome, one-pan dish combines nutty bulgur wheat with a medley of fresh vegetables, including red bell pepper, zucchini, and ripe tomatoes, all simmered in a fragrant blend of vegetable broth, oregano, and a hint of warming cinnamon. Topped with fresh parsley and dill, every bite bursts with Mediterranean freshness. Ready in just 35 minutes, this healthy and satisfying dish is perfect as a vegan main course or a flavorful side to grilled proteins. Serve with a squeeze of lemon for a zesty finish that ties it all together. Ideal for weeknight dinners or meal prepping, this recipe is a simple yet delicious way to elevate your cooking game!
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 small zucchini, diced
- 2 medium tomatoes, diced
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 4 lemon wedges (optional, for serving)
Instructions
Heat olive oil in a large skillet or saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced red bell pepper, and diced zucchini. Cook for an additional 5 minutes until the vegetables are slightly softened.
Add the diced tomatoes and stir well, cooking for 2 minutes to release their juices.
Add the bulgur wheat to the pan and toss to combine, allowing the grains to toast slightly for 1 minute.
Pour in the vegetable broth and stir in the dried oregano, ground cinnamon, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for 15 minutes, or until the bulgur is tender and the liquid is absorbed.
Remove the pan from the heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
Fluff the pilaf with a fork and stir in the chopped parsley and dill.
Serve warm, garnished with additional herbs if desired, and a lemon wedge on the side for a bright citrus finish.
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2370 mg | 103% | |
| Total Carbohydrate | 208.3 g | 76% | |
| Dietary Fiber | 50.5 g | 180% | |
| Total Sugars | 28.3 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 276 mg | 21% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3188 mg | 68% | |
*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.
