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Second course
Bulgur pilaf with turkey

Bulgur Pilaf with Turkey

A worthy take on pilaf — fresh and full of flavor. Bulgur pilaf with turkey was something new and unexpected for my family, and it definitely has a character all its own. I think a lot of people will love it, including fans of classic rice pilaf looking for a change of pace.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Vegetable oil

Turkey breast

400

Onion (all vegetables medium-sized)

Carrots

0.5

Bulgur

Salt

Ground hot pepper

Turmeric

Cumin

Barberry

Water

Garlic

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 26 % 6 g

Carbohydrates 39 % 9 g

126 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make bulgur pilaf with turkey? Rinse the turkey breast fillet under running water and pat it dry with paper towels. Cut the fillet into small, bite-sized pieces.
Step 2:

Heat the vegetable oil in a deep, high-sided nonstick skillet and brown the turkey over medium heat on all sides.
Step 3:

Since we dried the fillet beforehand, it shouldn't spatter much. Stir the meat now and then with a spatula so it doesn't scorch. I browned the turkey for about 5 minutes.
Step 4:

Next, add the onion cut into half-moons and the carrot cut into thin matchsticks. Pilaf traditionally calls for plenty of onion and carrot, so don't hold back. Stir and cook for 5 minutes.
Step 5:

Add the dry bulgur to the pan (you can rinse it first if you like). Season with salt and pepper to taste, then add the cumin, turmeric, and barberry. Tart barberry is a perfect match for any pilaf. Stir to combine.
Step 6:

Pour boiling water over the pilaf and add the peeled garlic cloves. Why boiling water? It keeps the cooking going without interruption — which is exactly what happens if you add cold water. Cover and simmer the pilaf over low heat for about 40 minutes.
Step 7:

You may need to add a little more water partway through, as I did. But since everyone's stovetop and cookware are different, use your judgment. The pilaf is done when the bulgur has plumped up, the water has cooked off, and the garlic is soft.

Bulgur pilaf with turkey is lighter than the traditional version. Bulgur has more bite than rice, but otherwise this pilaf is very much like the classic — tasty, fragrant, and filling.
Serve with fresh vegetables and herbs.
Enjoy!
If you use a ready-made pilaf spice blend, read the label first. These blends often already contain salt, so keep that in mind or you may over-salt the dish.
You can swap the turkey for chicken or any other meat you like, though the cooking time and calorie count will change.
Rinse the meat and be sure to pat it dry with a paper towel — leftover moisture keeps it from browning, so it ends up steaming instead.