Dairy-Free Turkish Bulgur Pilaf with Vegetables

Instructions

1. 1Place a large heavy-bottomed pot on the stove over medium heat (176.7°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, chopped, and cook until the onion looks soft and translucent, about 5 minutes.
2. 2Add the 1 medium red bell pepper, cut into 1.27 cm pieces, the 1 medium zucchini, cut into 1.27 cm pieces, and the 1 medium carrot, cut into 1.27 cm pieces to the pot. Cook, stirring occasionally, for another 5 minutes until the vegetables are slightly tender.
3. 3Stir in the 1 tablespoon of tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly and becomes fragrant.
4. 4Add the 1.5 cups of bulgur to the pot and stir to coat it with the vegetables and tomato paste. Pour in the 3 cups of vegetable broth. Increase the heat to medium-high and bring the mixture to a boil.
5. 5Once boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for 15-20 minutes. The bulgur is done when it is tender and all the vegetable broth has been absorbed into the grains. You can check by gently pressing a grain between your fingers or tasting a small amount.
6. 6Remove the pot from the heat. Stir in the 1 teaspoon of mint, the 1 teaspoon of salt, and the 0.5 teaspoon of black pepper until evenly distributed.
7. 7Serve the Dairy-Free Turkish Bulgur Pilaf with Vegetables hot.

Related Guides