This is my favorite Bulgur Pilaf recipe which is a Panini Kabob copycat. Panini Kabob is a popular Mediterranean restaurant in Southern California and it is also where I was first introduced to Bulgur Pilaf.
I loved the Bulgur at Panini Kabob so much that I created this copycat Bulgur Pilaf recipe so I could enjoy it at home with all my meals such as my Moroccan Lemon Chicken and Kabobs.
What is Bulgur
Bulgur is a whole grain that is made from wheat that has been cleaned, parboiled, dried, and ground. It is extremely popular in Middle Eastern and Mediterranean cuisine, especially in Lebanese and Turkish dishes.
Bulgur has a nutty flavor and chewy texture. It is similar in taste to regular couscous but the grain is a bit larger giving it more texture. Bulgur is more popularly known as the main ingredient used to make Tabouli.
Nutritional Benefits of Bulgur
Bulgur is an amazing alternative to white rice. I make Bulgur regularly and like it even more than couscous. A typical serving of Bulgur has 5g of protein and 8g of fiber. It is also low on the glycemic index.
Why is Bulgur Better than White Rice?
Not only is Bulgur far superior than white rice for it’s nutritional benefits, it also cooks quickly. Since Bulgur is already partially cooked, you can make a full serving of Bulgur in only 10 minutes.
Ingredients
This Bulgur Pilaf recipe is very similar to Lebanese Bulgur which uses tomato paste. What makes this recipe more unique is the Panini Kabob Bulgur also adds thin slices of carrot peels and fresh dill.
I’ve only found one other Panini Kabob Bulgur Copycat recipe, but it left out a key ingredient which is the dill. You can make this recipe using fresh or dried dill.
Modifications
This Bulgur Pilaf recipe is very versatile and can even be a full meal. Here are some additionals you can add to your Bulgur.
- Add chickpeas for extra protein & fiber
- saute large chunks of green and red peppers
- leftover chicken or beef
- serve in a salad with arugula & avocado
Instructions
Start by peeling and chopping your carrot peels. Then mince the garlic and chop the onions. In a measuring cup add the chicken broth and tomato paste. Whisk them together.
In a pot on medium heat add some avocado spray and sauté the onions for 2 minutes until they’re translucent. Then add the garlic and carrots. Sauté for another 1-2 minutes.
Next, reduce the heat to a low simmer. Add your mixture of chicken broth and tomato paste. Then pour in the Bulgur and add the chopped dill. Stir together and put the lid in your pot. Simmer on the lowest heat for 10 minutes, then take the pot off the burner.
Finally, fluff your bulgur pilaf with a fork. You can let it sit for longer covered or serve immediately. I also like to add a few additional sprigs of dill as a garnish.
Serving Suggestions
Bulgur has become my go-to substitute for rice. I’ve even made variations like a Mexican Bulgur to go in Taco Bowls. My favorite recipe to eat with Bulgur Pilaf is my Chicken Kabobs, but here are some additional suggestions.
- Moroccan Lemon Chicken (or any Middle Eastern Dish served with couscous)
- Mediterranean Bowls
- Stir Fry like our Kung Pao Chicken
- Middle Eastern Chicken Kabobs
- Lamb Chops
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Leftovers
I especially love this Bulgur Pilaf recipe because it makes wonderful leftovers that are stored in an air-tight container for 3-4 days in the refrigerator. I often make a batch at the beginning of the week to enjoy with lunches for meal planning.
Bulgur Pilaf (Panini Kabob Copycat)
EQUIPMENT
- 1 pot
Ingredients
- 1 cup Bulgur medium grain
- 1 cup chicken broth
- 1 tbsp tomato paste
- ⅛ cup yellow onions chopped
- 1 clove garlic minced
- ⅛ cup carrots peels that are chopped
- 1 tbsp dill fresh or dry
Instructions
- Start by peeling and chopping your carrot peels. Then mince the garlic and chop the onions. In a measuring cup add the chicken broth and tomato paste. Whisk them together.1 clove garlic, 1/8 cup carrots, 1/8 cup yellow onions
- In a measuring cup add the chicken broth and tomato paste. Whisk them together. Then set aside.1 cup chicken broth, 1 tbsp tomato paste
- In a pot on medium heat add some avocado spray and sauté the onions for 2 minutes until they're translucent. Then add the garlic and carrots. Sauté for another 1-2 minutes.
- Next, reduce the heat to a low simmer. Add your mixture of chicken broth and tomato paste. Then pour in the Bulgur and add the chopped dill. Stir together and put the lid in your pot. Simmer on the lowest heat for 10 minutes, then take the pot off the burner.1 cup Bulgur, 1 tbsp dill
- Immediately remove from the heat. Fluff with a fork and serve or keep covered. Garnish with extra dill.
Notes
- if using dried dill, just use 1/2 Tbsp
- I prefer medium grain bulgur over fine grain for this recipe
- if the heat is up too high, the liquid will reduce too quickly. Keep the pot on medium heat and then reduce to the lowest setting. If this happens you can add an additional 1/4 cup of chicken broth.
Nutrition
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Sondra Barker
