Bulgur Pilaf

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Heat the olive oil in a medium saucepan or pot over medium heat.

   Ca. 1 min.

2. 2

   Add the onion and sauté until softened and translucent, about 5-7 minutes.

   Ca. 6 min.

3. 3

   Stir in the tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly and smells fragrant.

   Ca. 2 min.

   Kokkens note: Cooking the tomato paste helps deepen its flavor.

4. 4

   Add the bulgur to the pot and toast for about 1 minute, stirring to coat it with the oil and tomato mixture.

   Ca. 1 min.

5. 5

   Pour in the vegetable broth, then add the salt and black pepper.

   Ca. 1 min.

6. 6

   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the bulgur has absorbed most of the liquid.

   Ca. 15 min.

   Kokkens note: Avoid lifting the lid too often to keep the steam trapped inside.

7. 7

   Remove the pot from the heat and let it rest, covered, for 5 minutes.

   Ca. 5 min.

   Kokkens note: This resting period allows the bulgur to fully absorb any remaining liquid and become fluffy.

8. 8

   Fluff the bulgur pilaf with a fork.

9. 9

   Garnish with fresh parsley, if desired, and serve warm.