Bulghur Wheat and Quinoa Pilaf

 

This is a tasty side dish for any meal. Bulgur is a wheat-based staple of Middle Eastern and Mediterranean cuisine. Quinoa and bulgur have higher protein and fiber content than rice.

Serves 8

Ingredients

  • 1 cup dry bulghur wheat
  • 1 cup dry quinoa
  • 1 large onion, chopped
  • 1 cup chopped celery
  • 4 cups low-sodium vegetable broth
  • 1/4 cup finely chopped fresh parsley
  • 1 teaspoon crushed dried rosemary or dried thyme or oregano
  • salt, to taste

Method

  1. Place bulghur and quinoa in a dry heavy skillet (such as cast-iron), stir-fry pan, or wok over high heat and cook, stirring constantly, until the grain smells toasty.
  2. Remove from heat immediately and set aside.
  3. Steam-fry onion and celery in a large saucepan with a tight lid until onion begins to soften using a small amount of water.
  4. Add broth, bulghur, quinoa, parsley, and rosemary, thyme, or oregano.
  5. Bring to a boil over high heat, then reduce heat to low and cook, covered, for 20 minutes.
  6. Let stand for 5 minutes. Fluff with a fork and season with salt.
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