Effortless Turkish Rice Bulgur Recipe
Bulgur is a big deal in Turkish cuisine and it holds a dear place in all us Turkish people’s hearts. It would be safe to say we eat bulgur as much as we eat rice and that’s a big deal. So, it is fair to mention we know a thing or two about how to make the most flavorful bulgur. The trick is to turn it in butter and olive oil along with some good quality tomato and pepper paste. This little trick while starting the cooking process will add so much deliciousness to the end result. It will be buttery, fluffy and incredibly satiating.
This Turkish Rice Bulgur is my go-to recipe when I am looking for a side dish that is nutritious and quick. It can be paired with any veggie or protein dish of your choice. Traditionally, Turkish people even add some yogurt to the side and make it a completely satisfying dish on its own. I have no doubt it will become one of your go-to dishes to incorporate in your meals once you try this as well.
Tips and Tricks
Choose the Right Bulgur Type: Bulgur comes in different sizes (fine, medium, and coarse). For pilaf or salads, medium or coarse bulgur is ideal. Fine bulgur is better for dishes like kibbeh or tabbouleh. I like using Turkish brands with thick bulgur like this one from Amazon especially if it is a side dish recipe, but you can use whichever brand is available to you.
Let It Rest: After cooking, let the bulgur sit covered for about 10 minutes. This allows the grains to fluff up and absorb any remaining moisture.
Avoid Overcooking: Keep an eye on the bulgur while it cooks. Overcooking can make it mushy. The grains should be tender but still slightly chewy.
Other Side Dish Ideas:
Super Simple Bulgur Recipe
Ingredients
- 1 cup Bulgur
- 2 1/2 cup Water
- 1 tbsp Olive oil
- 2 tbsp Butter
- 1 tbsp Tomato Paste
- 1 tbsp Pepper Paste (Sub with tomato paste if not available)
- Salt and Pepper to taste
Instructions
- Melt the butter and olive oil over medium heat. Let them mingle and sizzle for a moment. Stir in the tomato and pepper pastes and blend it well with the butter and oil mixture. Let it cook for a couple of minutes, allowing the flavors to combine.
- Add the Bulgur and stir continuously. Toast the Bulgur in the tomato-infused mixture until it becomes fragrant. This should take about 3-4 minutes. Add salt and red pepper flakes.
- Pour in the water and bring the mixture to a boil. Once it's bubbling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 15 minutes.
- After 15 minutes, turn off the heat, but keep the saucepan covered. Allow the Bulgur to rest for an additional 10 minutes. During this time, it will absorb any remaining liquid and become perfectly tender.
- Fluff the Bulgur with a fork and season it with salt and pepper if desired.