A light, satisfying pilaf that brings together winter leeks, olive oil and bulgur. Serve it as a main dish on cold days or alongside meat.
Heat the olive oil in a pot and sauté the onion until lightly golden. Add the finely chopped leek and continue cooking over medium heat until soft.
Add the rinsed bulgur to the pot and sauté, stirring, for 2–3 minutes so the grains are well coated in oil.
Add the hot water, salt and black pepper and bring to a boil. Reduce the heat to low, cover and cook until the liquid has been absorbed.
Remove from the heat and drizzle the lemon juice over the pilaf. Cover with a paper towel and let rest for 10 minutes, then fluff and serve.
Important: Finely chop and wash the leek thoroughly, as soil can remain between the layers. Unlike rice, bulgur should not be stirred too much, or the grains may break down and become mushy. Allergen: contains wheat (gluten).
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