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Good afternoon, and welcome to the Good Plate's Kitchen.
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Today, we're making bulgur pilaf in an instant.
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A fast, full-proof side dish that comes
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together in just one minute of pressure cooking.
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Bulgur wheat has been a staple of Middle East and
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a Mediterranean cooking for thousands of years.
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It's whole wheat that's been parboiled, dried, and cracked, which means most of
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the cooking is already done before it even reaches your pot.
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It's high in fiber, a good source of plant-based protein, and has a lower
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glycemic index than white rice, making it a
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smart choice for anyone watching their blood sugar.
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Let's talk about what you need.
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Fine bulgur, that would be number one grade, butter,
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chicken base, dried minced onion, and dried bell pepper. That's it.
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The key to a great peel-off is toasting.
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We start by sauteing our aromatics and butter right in the instant pot.
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That's some minced onion and bell pepper
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getting fragrant and just starting to color.
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Then we add the dry bulgur and stir it into the butter.
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You're looking for a golden nutty color and a toasty smell.
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That step is what separates pilaf from plain cooked grain.
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Once the bulgur is toasted, we add our liquid, water with chicken base,
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or if you have chicken stock on hand, feel free to use
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it, and give everything one good stir to deglaze the pot.
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Then we seal it up one minute on high pressure.
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And let it do a 10 minute natural release. That's it.
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Open the lid and look at that.
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Every grain is separate and fluffy and packed with flavor.
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A quick fluff with a wooden spoon and it's ready to serve.
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Bulgur Pilaf is one of the most versatile sides in your repertoire.
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It's wonderful alongside roasted chicken, lamb, or just
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throughout anything with a good sauce to soak into it.
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See you next time on The Good Plate.
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And remember... forever forward.
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Forever flavorful. Yum yum!
