A delightful and simple recipe for a savory bulgur pilaf, perfect as a side dish or a light meal.
Peel and finely chop the onion.
Chopping the onion finely ensures it cooks evenly and blends well with the bulgur.
Heat the vegetable stock in a medium saucepan over medium heat.
Using warm stock helps the bulgur cook more evenly.
Add the chopped onion, salt, and black pepper to the saucepan.
Stirring the ingredients ensures the flavors are evenly distributed.
Bring the mixture to a boil, then stir in the bulgur wheat.
Stirring the bulgur into the boiling liquid helps prevent clumping.
Reduce the heat to low, cover the saucepan, and let it simmer for 10 minutes.
Keeping the lid on traps steam, ensuring the bulgur cooks thoroughly.
Turn off the heat and let the saucepan sit, covered, for another 10 minutes.
Allowing the bulgur to rest helps it absorb any remaining liquid and enhances its texture.
Fluff the bulgur with a fork, mixing in the onions evenly.
Fluffing with a fork keeps the grains separate and light.
Serve the bulgur pilaf warm as a side dish or let it cool for later use.
This dish can be served warm or at room temperature, making it versatile for various meals.
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