Bulgur with Tomato and Onion

March 9, 2012

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Bulgur with Tomato and Onion

This dish was inspired by the Bulgur side dish served at my local Turkish restaurant.  I don’t think – or at least I don’t recall ever having Bulgur before my first dinner here.  My date and I went in for dinner and we were each given the choice of rice or bulgur as a side dish to our meals.  In true eating-on-a-date-fashion, we of course ordered one of each…and I then proceeded to hoard the bulgur for myself.  It was so tasty!

I think – no, I know what I liked so much about it was the tomato flavor in the dish.  It reminded me of one of my all-time favorite dishes – my Grandma Proulx’s Pork-Chops-and-Rice where the rice gets it flavor from tomato and onion….and is maybe the only time *ever* that I like the starch more than the pork in a dish.  Think about that – I am Pork Fest Queen after all! *smile*

So of course I decided to try to recreate this bulgur dish at home…and while it doesn’t taste exactly like the bulgur at the Turkish restaurant, I still really like it and am excited to have another great side to put into rotation.

Bulgur with Tomato and Onion, Molded for Serving

You can simply spoon it into a bowl or onto a plate, but if you’re feeling a little more fancy, you can mold you can mold the bulgur for a nice presentation….and it’s easy to do!  Simply take a small bowl or ramekin, spritz with cooking spray and fill with the cooked bulgur. Smooth down the top and press slightly.  Wait about 5 minutes, run a butter knife around the sides and then invert onto the serving plate.  You can even make it a bit ahead, pack the molds and keep in the oven on warm and invert just before serving.  You’ll look like a star! *smile*

Any way you serve this, molded, in a bowl or simply spooned onto a plate, this is a great side-dish for so many things.  It’s practically fool-proof…the most you could need to do is add a bit more water or broth to the mixture….and the tomato and onion flavors really bring a lot to any plate.  And as Bulgur is a whole grain, you can feel like you’re eating healthy, too.  As I said, a great side dish to have in the rotation!

A Healthy Plate: Chicken, Green Beans and Bulgur with Tomato and Onion

Bulgur with Tomato and Onion

Serves 4-6 as a side dish

2 Tablespoons Olive Oil
1 large Onion, diced
I clove Garlic, minced
2 Tablespoons Tomato Paste
1 cup Coarse Bulgur Wheat
2 cups Chicken Stock or Water
4 dashes Hot Sauce
1/2 teaspoon Salt (use a bit less if your chicken stock is highly seasoned)
Freshly Ground Black Pepper ( I use about 10 grinds)

In a medium saucepan, heat 2 Tablespoons Olive Oil, and then add the onion and fry until they are lightly golden.

Add the minced garlic and the tomato paste and cook another 2-3 minutes.

Add the Bulgur, mix and cook for 2-3 minutes.

Add the Chicken Stock, Hot Sauce, Salt and Pepper, bring to a boil, and then cover and simmer for about 20 minutes, until the liquid is absorbed.  Keep an eye on it and add a bit more water/stock if needed.

Once the bulgur is tender and the liquid has been absorbed, fluff with a fork and serve.

For a nice presentation, you can also mold the cooked bulgur into a small ramekin or bowl that has been coated with a bit of oil or cooking spray, and then un-mold onto a plate.

Filed Under: Diet-Friendly, Recipe, Savory, Sides, Vegetarian-Friendly

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