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    You are in: Home / Recipes / Bulghur Pilav Recipe
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    Bulghur Pilav

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on September 06, 2006

      This needed too much doctoring for me to give it a fair review. With some work on my part, this was a simple but satisfying side dish. I won't give up on this recipe and plan to use it again with some changes-most notably caramelizing the onions (and then I would stir them into the bulghur just before serving)as suggested in another review. I will also use vegetable broth or stock for the water. Thanks for posting the recipe.

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    • on April 30, 2006

      I am working to put more high fiber grains into our diet and this was a nice change from brown rice or barley. It is so easy to make. I used fresh herbs in place of the dried and probably a lot more than a pinch of rosemary. This was served with Orange Braised Lamb Shanks Orange Braised Lamb Shanks.

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    • on October 24, 2005

      I'm not quite sure what made this sooooo good; but it is. Elegantly understated perhaps. I went for the Rosemary option.

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    • on October 23, 2005

      Was not what I had quite hoped. I did not serve with Imam Bayildi. I have tried a dish sold by Alfanoose, a Middle Eastern restaurant near where I live, that serves a wonderful bulgur with caramelized onions that stands well on its own, and this did not quite do the same. So I recommend caramelizing onions, at least. Maybe a very good base for better dishes, though. Thanks!

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    • on October 13, 2005

      Needed a little something more I thought. Liked the change from rice or potatoes. Healthy and interesting alternative. Next time I will add more onion- maybe a combo of yellow and green and maybe some fresh veggies like a zucchini or green pepper, etc... Very nice recipe.

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    • on September 11, 2005

      I made my pilav with marjoram and the flavor was wonderful. I frequently eat plain bulgar but the addition of a few simple ingreadients made the humble grain just shine. I used an additional 1/2 cup of water as per the directions on my package. Also cut the oil to 2 teaspoons which require a bit more stirring to keep the bulgar from sticking while being cooked. The leftovers were quite good and made a good foundation for a cold salad the next day. Great dish Bunny Mom.

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    Nutritional Facts for Bulghur Pilav

    Serving Size: 1 (205 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 251.2
     
    Calories from Fat 67
    26%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 12.3 mg
    0%
    Total Carbohydrate 42.7 g
    14%
    Dietary Fiber 10.0 g
    40%
    Sugars 1.4 g
    5%
    Protein 6.7 g
    13%

    The following items or measurements are not included:

    salt & freshly ground black pepper

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