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Bulgur with vegetables in a frying pan

Skillet Bulgur with Vegetables

A hearty grain side dish for any meat course! Skillet bulgur with vegetables adds variety to your table. It rounds out any meat, poultry, or fish dish—and it's plenty tasty on its own, too, perfect for a meatless menu.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Bulgur

Water

Onion

Carrots

Bell pepper

0.5

Tomatoes

Green peas

100

Garlic

Vegetable oil

Salt

Dry spices

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 13 % 2 g

Carbohydrates 73 % 11 g

78 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make skillet bulgur with vegetables? Get your ingredients together. The vegetables can be all sorts—swap things out or adjust the amounts to taste. The green peas can be frozen.
Step 2:

Peel the onion and carrot and rinse them under running water. Finely chop the onion. The carrot can be grated or cut into pieces.
Step 3:

Wash the bell pepper and tomatoes. Cut the tomatoes into rounds and the bell pepper into small strips.
Step 4:

Use a good deep skillet. Heat it up well and add a little vegetable oil. Add the chopped onion and carrot and cook over low heat for 2–3 minutes, stirring so the vegetables don't burn.
Step 5:

Add the bulgur to the pan, stir it into the vegetables, and fry everything together for another 3–5 minutes. The bulgur will brown a little.
Step 6:

Then add the green peas and bell pepper. Frozen peas don't need to be thawed first.
Step 7:

Pour hot water into the pan. Add a little salt and some spices, and stir everything together. Arrange the tomato rounds on top. Cover the pan and cook over low heat for about 20 minutes.
Step 8:

As it cooks, the bulgur soaks up the water and swells, turning tender.
Step 9:

Stir everything together and serve. Enjoy!

The right pan matters! The wrong skillet can spoil even a great recipe, so it's worth choosing one suited to what you're making.
It's best to use filtered or bottled water with a neutral taste. Tap water can give the dish an unpleasant off-flavor.
Keep in mind that how you cut the carrot changes the final result: grated carrot cooks down into the dish and blends in evenly, while strips or batons hold their shape.