This post is sponsored by Bob's Red Mill, all thoughts and opinions are my own. As always, thank you for supporting the brands that make The Sassy Foodie possible! Rest assured, we only partner with brands that we wholeheartedly recommend and use in our own kitchen!
I am going to go ahead and say it - It is time to explore new grains. Pasta and rice are great - trust me, this is a body by pasta. This tomato bulgur pilaf, featuring Bob's Red Mill red bulgur, is the perfect whole-grain side dish alternative, packed with heaps of flavour! Not only is this tomato bulgur pilaf full of flavour, but takes less than 20 minutes to prepare. Talk about the perfect weeknight side!
Whole grains as a side dish tend to be super underrated and overlooked. Grains such as farro or bulgur are an excellent way to incorporate nutrients into your side dishes, because it's all about balance, right?
Bob’s Red Mill, the producers of this red bulgur, is an employee-owned company that uses quality whole grains to satisfy all vegan, paleo, and gluten-free friendly cooking and baking needs. Bob’s Red Mill offers the largest lines of organic, whole grain foods in the country. All of their products are certified Kosher and made with ingredients grown from non-GMO seeds. For over three decades, Bob has been committed to providing people everywhere with the best quality foods available and helping their customers live a life through better nutrition. Bob’s Red Mill’s promise is to provide high-quality, minimally-processed products from the mill to your table!
- Bob's Red Mill Red Bulgur
- Fresh garlic
- Cayenne pepper
- Sweet paprika
- Tomato paste
- Red onion
- Green bell pepper
A full list of ingredients with measurements is located on the recipe card, below.
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Prepare the vegetables - Finely dice your green pepper and red onion
- Sauté the vegetables: In a sauce pan over medium heat, sauté the garlic, onion and green pepper in olive oil until fragrant, and the onions are translucent.
- Cook through the tomato paste: Add in the tomato paste, and combine so that all the vegetables are coated in tomato paste. Cook the tomato paste through for 2-3 minutes, to get rid of the raw tomato taste. Once the tomato paste is cooked through, add the spices and combine well.
- Brown and cook the bulgur: Add the bulgur to the pot, and coat well with the tomato paste. Allow the bulgur to toast for another 2-3 minutes. Cover with chicken broth, and cover for 15 minutes, or until the liquid is completely absorbed into the bulgur. Fluff with a fork once done.
Maintain medium-low heat! Once you add the chicken broth to the bulgur, keep the heat around medium-low. That way, the bulgur has time to absorb the liquid without burning!
- Red bulgur - Try out any other Bob's Red Mill grains, such as quinoa, millet or farro!
- Tomato paste - Tomato paste gives a good concentrated tomato flavour. If you want to mellow it out, try tomato passata or plain tomato sauce instead.
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
To store this pilaf, pack in an airtight container in the refrigerator. It will keep well for 2-3 days. To reheat, microwave for 2 ½ minutes.
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Tomato Bulgur Pilaf
- ½ cup Red bulgur
- 2 tablespoon Tomato paste
- 1 ¼ cup Chicken broth
- ½ Red onion finely diced
- ½ Green bell pepper finely diced
- 2 cloves Garlic finely minced
- 1 teaspoon Paprika
- ½ teaspoon Cayenne pepper
- 1 teaspoon Sea salt
- Sauté the vegetables: In a sauce pan over medium heat, sauté the garlic, onion and green pepper in olive oil until fragrant, and the onions are translucent.½ Red onion, 2 cloves Garlic, ½ Green bell pepper
- Cook through the tomato paste: Add in the tomato paste, and combine so that all the vegetables are coated in tomato paste. Cook the tomato paste through for 2-3 minutes. Once the tomato paste is cooked through, add the spices and combine well.2 tablespoon Tomato paste, 1 teaspoon Paprika, ½ teaspoon Cayenne pepper
- Brown and cook the bulgur: Add the bulgur to the pot, and coat well with the tomato paste. Allow the bulgur to toast for another 2-3 minutes. Cover with chicken broth, and cover for 15 minutes, or until the liquid is completely absorbed. Fluff with a fork.½ cup Red bulgur, 1 ¼ cup Chicken broth