Potato-Green Bean Bulgur Pilaf
This Potato-Green Bean Bulgur Pilaf makes a great side dish, or can be a hearty vegetarian meal in itself.
Ingredients
Pilaf Ingredients
- 1 cup green beans (trimmed and cut into ½ inch pieces)
- 1 small baking potato (peeled and cut into a small dice)
- 2½ cups broth or water (chicken or vegetable broth)
- 1 tbsp tomato paste
- 1 cup bulgur (either #2 or #3 sized bulgur)
- salt and pepper (to taste)
Caramelized Onions Ingredients
- 1 medium onion (thinly sliced)
- 1½ tbsp olive oil
Instructions
- In a microwave-safe bowl, cook cut green beans and diced potato in 1 cup of the broth, covered, for about 5 minutes, or until beans and potatoes are soft, but not mushy (remember, they’ll continue to cook with the bulgur). Remove the vegetables from the broth using a slotted spoon. Set aside. SAVE the cooking broth!
- Combine the remaining cooking broth with enough chicken broth to equal two cups; pour into a large saucepan.
- Bring the 2 cups of broth to a boil. Stir tomato paste into the hot broth and blend.
- Add the green beans, potatoes, bulgur and seasonings to the broth. Bring to a boil; reduce heat, cover and simmer 15 to 20 minutes or until liquid is absorbed. Remove pot from heat. Allow bulgur to rest about 5 minutes after cooking.
- While the bulgur is cooking, heat 1 to 2 Tbsp. olive oil in a skillet. Sautė onions until they are caramelized (a deep golden brown) – about 7 to 8 minutes. Set aside.
- Fluff bulgur with a fork; place in a serving bowl. Top with caramelized onions before serving – or gently stir onions into the bulgur, if you prefer.
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