A fluffy tomato bulgur pilaf cooked with tomatoes, peppers and onion. Made with olive oil, this filling, budget-friendly pilaf is a favorite for everyday meals, served on its own or with yogurt.
Heat the olive oil in a pot and sauté the finely chopped onion over medium heat until light golden. Add the long green pepper and cook for a few more minutes.
Add the tomato paste and cook until fragrant. Stir in the grated tomato and cook until it releases and then loses its liquid.
Add the bulgur and toast for a few minutes, until the grains absorb the oil. This helps the grains stay separate.
Add the hot water, salt and black pepper and stir. Once it comes to a boil, lower the heat, cover and cook until the water is absorbed.
Turn off the heat, cover the pot with a clean cloth under the lid, and let the pilaf rest for 10 minutes. Fluff with a fork before serving.
Important: For distinct, fluffy grains, let the bulgur rest after it absorbs the water; do not stir it right away. Contains gluten. Store leftover tomato bulgur pilaf in the refrigerator for a few days. Reheat over low heat, sprinkling a little water over it. Allergen: According to the ingredient list, this contains wheat (gluten). Check packaged product labels for other allergens.
İlk denemede pişirme kabını yanlış seçtim, altı yapıştı. Buzdolabında beklerken kabuğu sertleşti, önerdiğiniz gibi örtmemişim.
Kuruması muhtemelen fazla pişirmeden kaynaklanıyor, süreyi biraz kısaltmayı deneyin.
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