Bulghur Pilaf with Basil Pistou
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Indo-French
Serves: 4
  • For the bulghur:
  • 1 cup bulghur, or cracked wheat
  • 2 cups water
  • A pinch of salt, if desired
  • For the Basil Pistou
  • 2 cups basil leaves
  • 1 large tomato, diced, with all the juices
  • ¼ cup olive oil
  • Salt, if desired, to taste
  1. Make the bulgur pilaf:
  2. Place the ingredients in a medium saucepan over medium heat. When the water comes to a boil, cover the pan and let the bulghur cook on low heat around 15 minutes. Bulghur cooked this way has a softer, fluffier consistency. If you'd like it to be chewier, turn off the heat right after the water comes to a boil and let the bulghur soak for about 15 minutes.
  3. Make the basil pistou:
  4. Place the basil leaves and tomato in a food processor and with the motor running, drizzle in the olive oil. The pistou will have a pretty runny consistency.
  5. To put together the pilaf, fluff the bulghur with a fork and then gently stir in as much pistou as you need to get your flavor kick. I used about ½ cup and then drizzled some on top after serving because I cannot have enough of its vibrant flavors!
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/bulgur-pilaf-with-basil-pistou-and/