Made by sautéing whatever carrot, courgette and peas are left in the fridge before folding in bulgur, this pilaf is a filling, waste-reducing main course thanks to its whole-grain base. The finer the vegetables are diced, the more evenly the pilaf cooks.
Melt the butter in a pot and sauté the onion until it softens. Add the carrot and courgette and sauté for five more minutes.
Stir in the tomato paste and sauté for two minutes, then add the peas.
Add the bulgur and salt, stir, then pour in the boiling hot water. Cover and cook over low heat for fifteen minutes until the liquid is absorbed.
Remove from the heat and let it steam, covered, for ten minutes, then fluff with a fork and serve.
Pour in boiling water when you add the bulgur, or the grains will turn sticky. After removing from the heat, cover the pot and let it steam for ten minutes. Allergens: contains wheat (gluten) and dairy (butter).
If you do not have peas, sweetcorn works just as well; it adds a touch more sweetness without changing the pilaf's texture.
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