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

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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.

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