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Bulgur with turkey and vegetables in a frying pan

Skillet Bulgur with Turkey and Vegetables

Simple but mouthwatering. Delicious, and really quick! Skillet bulgur with turkey and vegetables is a hearty grain dish that looks a lot like pilaf. What I love about it is that the grain and the meat cook together in one pan—perfect for lunch or dinner. Feel free to swap or add vegetables and meat however you like.

Vera

Recipe author

Bulgur with turkey and vegetables in a frying pan

Composition / ingredients

Servings:

Turkey

300

Bulgur

100

Onion (medium)

Carrots (medium)

Button mushrooms

150

Vegetable oil

Water

230

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 8 g

Fats 30 % 7 g

Carbohydrates 35 % 8 g

132 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make skillet bulgur with turkey and vegetables? Start by gathering your ingredients. Rinse the vegetables and pat them dry with paper towels. Use refined vegetable oil. Pick both red and yellow bell peppers—the mix of colors makes the dish look brighter and more vibrant.
Step 2:

Rinse the turkey and pat it dry with paper towels. Cut the meat into pieces a little bigger than a walnut.
Step 3:

Pour the vegetable oil into the skillet (I use olive oil, but sunflower works too) and heat it well. Add the turkey and sear over high heat until golden brown.
Step 4:

Peel the onion and carrot and cut them into small cubes. You can also grate the carrot on a coarse grater.
Step 5:

Add the chopped onion to a hot skillet and cook over medium heat until translucent. Add the carrot and cook another 1–2 minutes.
Step 6:

Rinse the bell peppers, remove the seeds, and cut them in half. Dice half a red pepper and half a yellow pepper into small cubes.
Step 7:

Cook the peppers over medium heat, stirring constantly, until soft.
Step 8:

Rinse the mushrooms, spread them out on paper towels, and dry them well so they don't take on water. Cut them into small slices.
Step 9:

Sauté the mushrooms in a hot skillet for about 3–5 minutes, stirring occasionally. Add all the sautéed vegetables and mushrooms to the pan with the meat.
Step 10:

Rinse the bulgur in cold water several times. Drain it and add it to the pan with the turkey and vegetables.
Step 11:

Pour in hot filtered water. It needs to be hot so the meat doesn't hit a sudden temperature drop and everything keeps cooking evenly. Season with salt and pepper to taste and stir. Bring to a boil, then cover the pan and simmer over low heat for 20–25 minutes.
Step 12:

The finished bulgur and turkey should both be tender. Serve the dish hot with fresh herbs and vegetables.

Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, read more here.
Important! For delicious, easy, and versatile ways to cook with bulgur, check out the article "Bulgur: get to know it and cook with confidence!"
Every oil is only healthy up to a certain temperature—its smoke point—beyond which it starts to burn and forms harmful compounds, including carcinogens. For how to gauge frying temperature and pick the best oil for the job (and which to avoid entirely), read more here.