This is a great healthy alternative to white rice which can be eaten alongside meals or as a meal in itself. Bulgur rice is cooked in a variety of ways in Turkey and this particular recipe comes from my family. Unfortunately, its hard to get a hold of sweet thin green peppers in Western Europe so I tend to use bell peppers, which differs slightly from the original recipe, but still gives great flavour to the meal.
- 1 cup crushed bulgur
- 1 table spoon of hot red pepper puree (you can swap this for normal tomato puree if you can’t get a hold of it
- 2 table spoons tomato puree
- 1 small onion
- 1 red bell pepper
- 1 green bell pepper
- 3-4 tomatoes depending on the size (I used quite small ones) / half a can of canned tomatoes
- olive oil
- Crushed chillies (optional)
- salt and pepper to taste
- Finely chop the onion, bell peppers and tomatoes.
- Start cooking the onions on a medium heat with enough olive oil to coat the bottom of the pan. Cook until see-through.
- Add the chopped bell peppers and cook with the onions, make you don’t over-cook, they should still retain their colour and not be too soft.
- Add in the crushed bulgur and red pepper and tomato purees, mix everything together and continue to cook for a while.
- Add in some salt and pepper, you could also add in a small amount of crushed chilli at this point to add heat, particularly if you’re not using any red pepper puree.
- Add in boiling water, it should come up to about 1 or 2 fingers above the surface of the bulgur mixture.
- Bring up the heat to allow the water to boil off. When most of the water has gone reduce the heat and continue to cook until there is no water left.
- Let the bulgur rest for a few minutes before serving. I often eat it on its own with some plain yoghurt.