Turkish Bulgur Pilaf with Vegetables

Ingredients

• 1 cup Bulgur
• 2 cups Vegetable Broth
• 1 medium Onion
• 1 medium Red Bell Pepper
• 1 medium Green Bell Pepper
• 1 medium Zucchini
• 2 tbsp Olive Oil
• 1 tbsp Tomato Paste
• 1 tsp Dried Mint
• 0.25 tsp Red Pepper Flakes
• 0.75 tsp Salt
• 0.25 tsp Black Pepper

Instructions

1. 1Place a large, heavy-bottomed pot on the stove. Set the heat to medium (350°F / 177°C) and add the 2 tablespoons of olive oil to the pot.
2. 2Once the 2 tablespoons of olive oil is shimmering, add the 1 medium onion, cut into 1/2-inch dice. Also add the 1 medium red bell pepper, cut into 1/2-inch dice, the 1 medium green bell pepper, cut into 1/2-inch dice, and the 1 medium zucchini, cut into 1/2-inch dice. Cook these vegetables, stirring occasionally, for 5 to 7 minutes, until they begin to soften and become slightly translucent.
3. 3Add the 1 tablespoon of tomato paste, the 1 teaspoon of dried mint, and the 0.25 teaspoon of red pepper flakes to the pot. Stir constantly for 1 minute, until the mixture becomes fragrant.
4. 4Pour in the 1 cup of bulgur and the 2 cups of vegetable broth. Stir all ingredients together and increase the heat to bring the mixture to a rolling boil.
5. 5Once the mixture is boiling, reduce the heat to low (200°F / 93°C). Cover the pot tightly with a lid and let it simmer for 15 to 20 minutes. The bulgur is cooked when it is tender to the bite and all of the liquid has been absorbed.
6. 6Remove the pot from the heat. Keep the pot covered with the lid and let it stand for 5 minutes. This resting time allows the bulgur to finish steaming and become perfectly tender.
7. 7Uncover the pot and gently fluff the bulgur pilaf with a fork. Stir in the 0.75 teaspoon of salt and the 0.25 teaspoon of black pepper. Serve the pilaf warm.

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