I crafted a light, completely vegan Tomato Pilaf of bulgur, ripe tomatoes, onions and olive oil that delivers an unexpectedly deep, savory flavor.

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When I first made this Bulgur Tomato Pilaf I thought it would be a quick side but it turned into a dish I couldnt stop eating. Ripe tomatoes and extra virgin olive oil marry into the grain, giving it brightness without being fussy.

It reads like a simple Tomato Pilaf but also feels like a familiar Bulgur Rice Recipe I reach for when I want something healthy and kind of clever. There are little surprises in every forkful, and I promise it will make you rethink what bulgur can do.

Try it when you need a no fuss win.

Ingredients

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Bulgur: hearty whole grain, high in fiber and plant protein, keeps you full longer.
Olive oil: healthy monounsaturated fats, adds silkiness and depth, you’ll notice fruity notes.
Onion: gives a sweet savory base, adds body, compounds boost flavor and antioxidants.
Garlic: punchy aromatic kick, tiny amounts brighten, may help heart health, bold taste.
Tomato: juicy acidic fruit, brings natural sweetness and vitamin C, balances the dish.
Tomato paste: concentrated tomato umami, deepens color and richness, adds tangy intensity.
Parsley: fresh herb that brightens flavors, adds vitamin K and a green finish.
Lemon juice: optional acid lift, zippy freshness that sharpens flavors, use sparingly.

Ingredient Quantities

1 cup medium bulgur (about 170 g, not the super fine one)

2 tbsp extra virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium ripe tomatoes, diced (about 1 1/2 cups)

1 tbsp tomato paste

1 1/2 cups vegetable broth or hot water

1 tsp salt, or to taste

1/2 tsp ground black pepper

1/4 cup fresh parsley, chopped

1 tbsp lemon juice, optional

How to Make this

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1. Heat 2 tbsp olive oil in a medium saucepan over medium heat, add the finely chopped onion and cook until soft and starting to brown, about 5-7 minutes.

2. Add the minced garlic, cook 30-45 seconds until fragrant, then stir in 1 tbsp tomato paste and cook another minute to take the raw edge off.

3. Add the diced tomatoes and a pinch of salt, let them soften and release their juices, about 3-4 minutes, scraping up any bits from the pan.

4. Stir in 1 cup medium bulgur so it gets coated in the tomato mixture, toast it for 1-2 minutes — this gives better flavor and helps it stay separate.

5. Pour in 1 1/2 cups hot vegetable broth or hot water, add 1 tsp salt (or to taste) and 1/2 tsp black pepper, give it one stir and bring to a gentle boil.

6. Reduce heat to low, cover the pot tightly and simmer gently for 12-15 minutes, until the liquid is absorbed and the bulgur is tender; if it seems dry but still chewy add a few tablespoons more hot water and continue.

7. Turn off the heat and let the pilaf rest, covered, for 10 minutes so it steams and firms up.

8. Fluff with a fork, fold in 1/4 cup chopped parsley and 1 tbsp lemon juice if using, taste and adjust salt and pepper.

9. Serve warm, drizzle a little extra virgin olive oil if you like, or use as a base for salads or bowls.

Equipment Needed

1. Medium saucepan with a tight fitting lid
2. Wooden spoon or silicone spatula, whichever you got
3. Chef’s knife for chopping onion, tomatoes and parsley
4. Cutting board (don’t use the same one for raw meat later)
5. Measuring cups and measuring spoons
6. Kettle or small pot to heat the broth or water
7. Fork for fluffing the bulgur
8. Small bowl and spoon for mixing parsley and lemon juice (optional)

FAQ

Q: Can I use a different type of bulgur? A: Medium bulgur is best for this pilaf. If you only have fine bulgur, use less liquid and just soak or steep it in hot broth for about 10 minutes instead of a long simmer. If you have coarse bulgur, add a bit more hot liquid and cook longer until tender.

Q: Do I have to use vegetable broth or can I use water? A: You can use hot water, but broth gives way more flavor. If you use water, up the salt a little or add a teaspoon of bouillon so it doesnt taste flat.

Q: Is this recipe vegan? A: Yes its vegan as written so long as you use vegetable broth. You can add butter or feta later if you want it richer but that makes it non vegan.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge for 3 to 4 days, or freeze for up to two months. To reheat, add a splash of water or broth and warm on the stove or microwave until hot, fluffing with a fork.

Q: How do I keep the pilaf fluffy and not mushy? A: Use the right liquid ratio (about 1 cup bulgur to 1.5 cups liquid for medium), dont over stir while it cooks, simmer gently until liquid is absorbed, then remove from heat and let sit covered 10 minutes before fluffing.

Q: Can I add other veggies or spices? A: Sure, go for it. Bell peppers, peas, corn, toasted nuts, chopped herbs like mint or dill, and spices like cumin or smoked paprika all work great. A squeeze of lemon brightens everything up.

BULGUR TOMATO PILAF Recipe Substitutions and Variations

Bulgur: try quinoa, instant couscous, or pearled barley. Quinoa — 1 cup quinoa + 2 cups broth, simmer 12 to 15 min; instant couscous — 1 cup + 1 cup boiling water, cover 5 min then fluff; pearled barley — 1 cup + 3 cups broth, simmer 25 to 30 min. Adjust liquid and cook time, barley needs more time.
Extra virgin olive oil: swap with light olive oil, canola or sunflower oil, or melted butter. Oils behave similarly when sautéing; butter gives richer flavor but watch the heat so it dont burn.
Tomatoes / tomato paste: fresh diced tomatoes can be replaced with 1 cup canned diced tomatoes or about 3/4 cup crushed tomatoes; sun dried tomatoes (rehydrated and chopped) add a concentrated punch. For 1 tbsp tomato paste use about 3 tbsp canned tomato sauce or tomato purée reduced a bit, taste and adjust salt.
Parsley / lemon juice: parsley can be swapped for cilantro, mint, or dill (use about 1/4 cup chopped of whichever you choose). For 1 tbsp lemon juice use 1 tbsp mild vinegar like red wine or apple cider vinegar or 1 tsp lemon zest plus less juice if you dont have fresh lemon.

Pro Tips

1. Toast the bulgur separately in a dry skillet until it smells nutty before adding it to the tomato mix. It brings out a deeper flavor and helps the grains stay more distinct, especially if you like a fluffier texture.

2. If your tomatoes are a bit bland, stir in a tiny pinch of sugar or a splash of balsamic vinegar while they cook. It brightens the tomato flavor without tasting sweet, and makes the overall dish pop.

3. For better texture add a handful of toasted pine nuts or chopped walnuts and some diced cucumber or bell pepper right before serving. The crunch contrasts nicely with the soft bulgur and makes it feel more like a composed dish.

4. If you need to make this ahead, spread the cooked bulgur on a tray to cool quickly then refrigerate. Reheat gently with a splash of hot broth or olive oil to revive the texture, and re-freshen with lemon and parsley just before serving.