Skillet Bulgur with Onions and Carrots

Cooking method

1. Step 1:

   

   How do you make skillet bulgur with carrots and onions? Get everything on the ingredient list ready.

2. Step 2:

   

   Put the bulgur in a deep bowl or a good-size cup. Rinse it a few times under cold running water. Then pour boiling water over the grain and cover with a lid. Let the bulgur stand for 20-30 minutes — by then the grains will have soaked up almost all of the water.

3. Step 3:

   

   Prep the rest of the ingredients. Peel the carrot, onion, and garlic. Rinse the vegetables and pat them dry with a paper towel.

4. Step 4:

   

   Cut the carrot into small matchsticks, or shred it on the large holes of a box grater. Dice the onion small or slice it into half-moons. Cut the tomatoes into rough, not-too-large pieces; if you like, peel them first. Press the garlic through a garlic press or mince it by hand.

5. Step 5:

   

   Heat the vegetable oil in a skillet. Add the carrot and onion and cook, stirring, over high heat until the onion turns translucent (5 to 7 minutes).

6. Step 6:

   

   Add the tomatoes and garlic to the pan. Cook over medium heat for 2-3 minutes, stirring now and then.

7. Step 7:

   

   Drain the bulgur in a colander to get rid of any leftover liquid.

8. Step 8:

   

   Add the bulgur to the skillet. Season with salt and ground black pepper to taste. This is a good point to add any spices you love — ground coriander, dried herbes de Provence, and plenty more all work well here. Stir everything together, turn the heat down to low, cover the pan, and let it simmer until done, 15 to 20 minutes.

9. Step 9:

   

   About 5 minutes into the simmer, lift the lid and check whether there's enough liquid in the pan. If it looks dry (which can happen if your tomatoes weren't very juicy), pour in a little boiling water — about half a cup — and continue cooking until done.

10. Step 10:

    

    The bulgur is ready! Sprinkle with finely chopped fresh herbs and serve.