Bulgur Pilaf With Basil Pistou

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Main Recipe
Technique: One-Dish Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

Rate This Recipe

Ingredients

  • 1 cup - bulgur or cracked wheat
  • 2 cups - water
  • 2 cups - basil leaves
  • 1 - large tomato, diced, with all the juices
  • 1/4 cup - olive oil
  • Salt, if desired, to taste

How to Make Bulgur Pilaf With Basil Pistou

  • Place the ingredients in a medium saucepan over medium heat. When the water comes to a boil, cover the pan and let the bulgur cook on low heat for around 15 minutes. Bulgur cooked this way has a softer, fluffier consistency. If you'd like it to be chewier, turn off the heat right after the water comes to a boil and let the bulgur soak for about 15 minutes.
  • Place the basil leaves and tomato in a food processor and with the motor running, drizzle in the olive oil. The pistou will have a pretty runny consistency.
  • To put together the pilaf, fluff the bulgur with a fork and then gently stir in as much pistou as you need to get your flavour kick.

EXPLORE CATEGORIES