Bulgar is a very versatile ingredient with many health benefits. Its low in calories, high in fiber, is a plant based source of protein and packed with minerals such as iron. In addition to all that, bulgar is quick and easy to prepare. This bulgar recipe has a hint of tomato through it with just the right amount of bite.
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| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
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Ingredients
- 1 cup coarse bulgar
- 1 small brown onion diced
- 1 ripe tomato diced
- 1 birdseye chilli finely diced with the seeds
- 1 tsp sriracha hot chilli sauce
- 2 cups warm chicken stock or vegetable stock if you prefer
- cracked pepper to taste
- 1 long mild red chilli finely sliced for garnish (optional)
- 1 tbs fresh parsley coarsely chopped for garnish (optional)
- 1 tbs olive oil
Ingredients
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Instructions
- Heat the oil gently in a small pan and saute the onion for 5 minutes.
- Add the diced tomato, chilli and chilli sauce and continue to cook, stirring occasionally until the tomato has broken down and becomes soft (almost a paste). This should take around 5 to 10 minutes.
- Stir through the bulgar.
- Add the warm stock and bring to the boil. Turn the heat down to a very gentle simmer and place the lid on the pan. Simmer for approximately 15 to 20 minutes or until all the liquid is absorbed. See notes
- Stir through a little cracked pepper and serve topped with parsley and fine slithers of the mild chilli.
Recipe Notes
*The mild chilli slithers used as a garnish will definitely increase the overall heat of the dish. *If the Bulgar feels slightly caught on the bottom of the pan after cooking, don't attempt to stir. Turn the heat off, replace the lid and let stand for 5 or 10 minutes which should help to release the grains from the base of the pot.
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