Turkish Bulgur Pilaf with Vegetables (Sebzeli Bulgur Pilavı)

Ingredients

• 1 cup Bulgur
• 2 cups Vegetable broth
• 1/2 medium Onion
• 1/2 medium Bell pepper
• 1/2 medium Zucchini
• 1/2 medium Carrot
• 1 tablespoon Tomato paste
• 2 tablespoons Olive oil
• 1 teaspoon Dried mint
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse the 1 cup of Bulgur in a fine-mesh sieve under cold running water until the water runs clear. Drain well.
2. 2Dice the 1/2 medium Onion, 1/2 medium Bell pepper, 1/2 medium Zucchini, and 1/2 medium Carrot into roughly 0.635 cm pieces.
3. 3In a medium saucepan with a lid, heat the 2 tablespoons of Olive oil over medium heat, about 175°C. Add the diced onion and cook, stirring occasionally, until it looks softened and translucent, about 3 to 5 minutes.
4. 4Add the diced bell pepper, zucchini, and carrot to the saucepan. Continue to cook, stirring occasionally, until the vegetables begin to soften, about another 3 to 5 minutes.
5. 5Stir in the 1 tablespoon of Tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly in color.
6. 6Add the rinsed 1 cup of Bulgur to the saucepan and stir to coat it with the vegetables and tomato paste. Pour in the 2 cups of Vegetable broth. Add the 1/2 teaspoon of Salt and 1/4 teaspoon of Black pepper. Stir everything together.
7. 7Increase the heat to medium-high and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the saucepan tightly with its lid, and let it simmer gently for 15 to 20 minutes. The bulgur is ready when it looks tender and all the vegetable broth has been absorbed.
8. 8Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Uncover and gently fluff the bulgur with a fork. Stir in the 1 teaspoon of Dried mint.
9. 9Serve the Turkish Bulgur Pilaf hot or warm.

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