Bulgur pilaf with tomatoes and bell pepper

Tip: tap a step to mark it as done.

1. Chop the vegetables

   Finely dice the onion and bell pepper. Grate the tomatoes on the coarse side of a grater, leaving the skins in your hand.

2. Sauté the onion

   Heat the oil and butter in a pot and sauté the onion for 3–4 minutes. Add the bell pepper and cook for another 3 minutes.

3. Add the tomatoes

   Stir in the tomato paste and paprika and cook for 1 minute. Add the grated tomatoes and simmer for 3 minutes.

4. Simmer the bulgur

   Rinse the bulgur in a strainer, add it to the pot, and stir briefly to coat it in the fat. Pour in the hot broth, season with salt and pepper, and bring to a boil. Cover and simmer over the lowest heat for 12–15 minutes, until the bulgur absorbs all the liquid.

5. Let it rest

   Remove the pot from the heat, place a clean kitchen towel under the lid, and let the pilaf rest for 10 minutes. Fluff with a fork before serving.

Tip: Do not stir the bulgur while it simmers under the lid—the grains could break and the pilaf could become sticky. Broth made from a bouillon cube can be salty, so taste it before adding salt.

This recipe was translated from the Slovak original: Bulgurový pilaf s paradajkami a paprikou