This pilaf combines leftover carrots, zucchini, and peas from the refrigerator, sautéed in butter with bulgur. The whole-grain bulgur makes it a filling, practical main dish that reduces food waste. Finely chopping the vegetables helps the pilaf cook evenly.
Melt the butter in a pot and sauté the onion until translucent. Add the carrot and zucchini and sauté for 5 more minutes.
Add the tomato paste and sauté for 2 minutes, then stir in the peas.
Add the bulgur and salt and stir. Pour in the boiling water. Cover and cook over low heat for 15 minutes, until the liquid is absorbed.
Remove from the heat and let it rest, covered, for 10 minutes. Fluff with a fork and serve.
Pour in boiling water when adding the bulgur, or the grains may become sticky. After removing the pilaf from the heat, cover it and let it rest for 10 minutes. Allergens: Contains wheat (gluten) and dairy (butter).
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