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