Bulgar Pilaf


  • 1 tablespoons olive oil
  • 1/2 medium yellow onion, diced
  • Heaping tablespoons tomato paste
  • 1 clove garlic, finely minced
  • 1 .5 cups chicken stock
  • 1 cup bulgar, any size (in photo I used size 1)
  • 1.5 teaspoons kosher salt
  • 1 teaspoons ground cumin
  • 1 cup bulgar
  • 1 teaspoon salt 
  1. Heat olive oil in a small pot. Add the onion and cook until soft, about 5 minutes. While the onion is cooking, add the salt and cumin. 
  2. Add the tomato paste to the softened onions and stir to combine. 
  3. Add the chicken broth and the bulgar and turn off the heat. 
  4. Allow the bulgar to soak up the broth, fluffing occasionally with a fork, until all the water is absorbed. If you like your bulgar more moist, add a bit more water.
  5. Serve hot or cold.

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