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Toasted-Bulgur Pilaf


The bulgur in this protein-fiber side dish is toasted to bring out its deep, nutty flavor before being simmered in chicken stock.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Martha Stewart Living, June 2004


  • 1 cup bulgur
  • 3/4 cup homemade or store-bought low-sodium chicken stock
  • 1 whole cinnamon stick
  • 1 bay leaf
  • Coarse salt
  • 1/2 cup salted, roasted almonds, coarsely chopped
  • 1 tablespoon extra-virgin olive oil
  • Freshly ground pepper


  1. Heat a large skillet over medium-high heat. Add bulgur, and toast, stirring frequently, until golden and fragrant, 4 to 5 minutes.

  2. Stir together toasted bulgur, stock, 3/4 cup water, cinnamon stick, bay leaf, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat; cover, and reduce heat to low. Simmer until all liquid is absorbed and bulgur is tender, 10 to 12 minutes. Discard bay leaf and cinnamon stick (or, if desired, leave in as a garnish). Stir in almonds and oil; season with salt and pepper.

Reviews Add a comment

  • KKB
    24 MAR, 2015
    Easy recipe, tasty results. My only suggestion is add more liquid. Bulgur comes in different grades, course for pilafs and fine for tabbouleh with a few grades in between. I use a medium one for flexibility, it require more liquid and more time.