Toasted Bulgur Pilaf with Zucchini. Never too much.
Serves: 8
The beauty of this dish is in its wonderful flavor and texture and it’s versatility. It’s delicious made with chicken (see the recipe here), or try most any vegetable you have on hand (red bell peppers or mushrooms, that sort thing)—but always include the onion. Make this vegan by replacing the butter with olive oil and using vegetable stock rather than chicken.
  • 2 zucchini
  • 1 small sweet onion, finely diced
  • 3 tablespoons salted butter, divided
  • 2 cups coarse ground bulgur, #3
  • 4 cups chicken or vegetable stock
  • 1 cinnamon stick
  • Kosher salt and black pepper, to taste
  1. Slice the zucchini lengthwise into 4 spears, then cut those into ¼ inch wedges.
  2. In a medium sauté pan, heat 2 tablespoons of butter over medium heat. Add the bulgur and stir until it is lightly toasted and fragrant, and the wheat begins to show small specs of white, about 3 minutes. Pour in the chicken stock, tuck in the cinnamon stick, add a pinch of salt, and bring to a boil. Reduce the heat and cook, covered, over medium low heat until the stock is absorbed, about 20 minutes.
  3. Meanwhile, cook the zucchini and onion. Melt the remaining tablespoon of butter in a sauté pan over medium heat. Add the onion with a pinch of salt and cook, stirring regularly, until it is translucent but not browned. Add the zucchini with a pinch of salt and cook, continuing to stir, until it is bright in color and soft, about 10 minutes total.
  4. When the wheat is done, remove the lid and let it sit for a few minutes to release some steam and dampness. Remove the cinnamon stick and stir in the zucchini and onion. Taste and adjust the seasoning, then serve immediately.
Recipe by Rose Water & Orange Blossoms at