Nut-Free Fragrant Bulgur Pilaf
Elevate your mealtime with this Nut-Free Fragrant Bulgur Pilaf, a delightful and aromatic side dish packed with warm spices and wholesome ingredients. Perfect for those avoiding nuts, this recipe combines tender bulgur wheat with earthy cumin, coriander, and a hint of cinnamon for a rich, layered flavor. Diced carrots add sweetness and texture, while fresh parsley and a splash of lemon juice brighten the dish for a refreshing finish. Made with vegetable broth, this pilaf is completely vegetarian and ready in under 30 minutes, making it a quick yet flavorful option for weeknight dinners or festive gatherings. Serve this nut-free bulgur pilaf alongside your favorite entrées and enjoy a nutritious twist on classic comfort food!
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Recipe Information
Ingredients
- 1 cup bulgur wheat
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 2 cups vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
- 0.5 lemon, juiced
Instructions
Rinse the bulgur wheat in a fine mesh sieve under cold running water until the water runs clear. Set the bulgur aside to drain.
In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, until the onion becomes translucent.
Add the minced garlic and diced carrot to the saucepan. Sauté for another 2 minutes until the carrot starts to soften.
Stir in the ground cumin, ground coriander, and the cinnamon stick. Cook for about 30 seconds until the spices become fragrant.
Add the drained bulgur to the saucepan, stirring to coat it with the oil and spices.
Pour in the vegetable broth and add the salt and black pepper. Stir to combine thoroughly.
Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low and cover the saucepan with a tight-fitting lid.
Simmer the pilaf for 15 minutes, or until all the liquid has been absorbed and the bulgur is tender.
Remove the saucepan from heat and let it sit, covered, for an additional 5 minutes to allow the flavors to meld.
Remove the cinnamon stick and fluff the pilaf with a fork. Stir in the chopped parsley and lemon juice.
Serve the bulgur pilaf warm as a side dish to your favorite main course, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2380 mg | 103% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 15.8 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 2111 mg | 45% | |
*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.
