Bulgur Pilaf

Bulgur pilaf is a light, fluffy side that comes together faster than rice. The dry toasting gives it a nutty aroma, and it goes well with any meat.

1. Toast the 300 g bulgur briefly in a dry pot, stirring, until it gives off a nutty smell.

2. Pour in the 500 ml hot water or stock and season with salt to taste.

3. Cover it, turn it down to a low heat, and let the bulgur absorb the liquid (about 12-15 minutes) – do not stir it in the meantime.

4. Fluff up the grains with a fork, then toss them through with the 1 tablespoon oil or butter.

Tip: Do not overcook it – it is right when the grains are fluffy and separate.