Bulgur Pilaf with Sun-Kissed Vegetables

Recipe steps

Sauté the aromatics

In a large skillet or heavy-bottomed pot, heat a drizzle of olive oil. Add the sliced onions and the seeded and finely chopped chili. Cook over medium heat until the onions are translucent and fragrant.

Toast the bulgur

Add the bulgur and potatoes cut into small cubes. Mix well and cook for 1 minute, stirring to coat the grains with oil.

Let it simmer

Pour in 2 and a half cups of broth, add the diced tomatoes. Season with salt and pepper. Let simmer over low heat until the liquid is almost completely absorbed.

Add the zucchini

When the bulgur is almost cooked, add the diced zucchini along with the remaining half cup of broth. Let simmer for another 3 to 5 minutes so the zucchini stays slightly crunchy.

Finish and let it rest

Stir in the chopped basil. Remove from heat, cover and let rest for 10 minutes. The pilaf will finish absorbing all the flavors and become even fluffier.

Tips and variations

• Alternative to “regular” pepper: Espelette pepper or a few dried chili flakes work great—adjust according to your spice tolerance.
• You can replace the vegetable broth with water and a bouillon cube, or even chicken broth if you’re not vegan.
• This pilaf is just as delicious warm or cold the next day—perfect for a lunch box.