A light and nourishing type of pilaf in which the green leaves of chard are finely chopped and mixed into olive-oil bulgur pilaf. With its vegetable-forward character, it's a fitting option for light dinners.
Heat the olive oil in a pot and sauté the onion until translucent; add the diced tomato and the chard stems and sauté for another 5 minutes.
Add the rinsed bulgur and sauté, stirring, for 2-3 minutes.
Add the hot water, salt, and black pepper and bring to a boil; cook over low heat with the lid closed for 12 minutes.
Add the finely chopped chard leaves on top of the pilaf, cover, and cook for another 5 minutes.
Remove from heat and let rest for 8-10 minutes, then stir and serve.
Important: Separate the chard stems from the leaves and chop them separately — the stems need longer cooking. Contains no allergen.
If you add the chard leaves in the final minutes of cooking, they keep their vibrant color and don't release too much water.
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