Bulgur Pilaf with Roasted Vegetables and Herbs

A quick and easy vegetarian pilaf that makes a great side dish or light main course. The bulgur cooks in the flavorful liquid from the roasted vegetables, giving it a delicious and hearty texture.

Bulgur pilaf is a classic Middle Eastern dish that has been around for centuries. It's made with bulgur, a type of cracked wheat that cooks quickly, and cooked in a flavorful liquid, such as vegetable broth or stock. The vegetables in this recipe add sweetness, color, and nutrition. The parsley adds a fresh, herbaceous flavor that brightens up the dish.

Prep time: 15 | Cook time: 20 | Serves: 4

Ingredients

• 1 cup bulgur
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 red onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1/2 cup chopped fresh parsley

Instructions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, combine the bulgur and vegetable broth. Let stand for 5 minutes.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and cook until softened.
4. Add the bell peppers and zucchini and cook until softened.
5. Stir in the bulgur mixture and parsley. Bring to a boil.
6. Transfer the mixture to a 9x13 inch baking dish.
7. Bake for 20 minutes, or until the bulgur is tender and the liquid has been absorbed.
8. Fluff with a fork and serve.

Why It Works

• Roasted vegetables add sweetness, color, and nutrition.
• Bulgur cooks quickly and easily in the flavorful liquid from the roasted vegetables.
• Fresh parsley adds a bright, herbaceous flavor.