Got this pilaf recipe from the back of the Goya bulgur bag. It was very yummy in that, “I’m eating comfort food,” yummy. Even DH liked it enough to eat a bit more than he should have comfortably, but he’s not complaining. If this pilaf were on menus at my local restaurants, I would order it every time. The ingredients guarantee it will be a winner no matter who cooks it. Bulgur is an amazing rice or starchy ingredient substitute for most recipes. Try this one and see for yourselves.

Bulgur Pilaf w. Two Cheeses Skillet:

3 teaspoons of the best olive oil you have
1 C halved and thinly sliced white or yellow onion

1 C medium to course bulgur
1 minced or finely chopped clove of garlic

1 C Diced or crushed tomatoes (I diced large cherry tomatoes)
1 3/4 C chicken stock of your choice
A few pinches of salt

1/2 C mozzarella or edam
Grated parmesan cheese

Heat skillet and then heat up oil in it. Add onions and cook till translucent (about five minutes). Add bulgur and garlic, stir and cook for two minutes to heat through.

Add tomatoes, stock and salt. Cover and lower temperature to cook for 20 minutes.

Add mozzarella or edam cheese to skillet and blend well. Plate the pilaf and top with parmesan cheese.

Note: I added pre-cooked, thawed and quartered chicken meatballs to the skillet when I added the tomatoes, stock and salt. It adds a nice protein that my husband appreciates because I can’t be bothered to make any meat dishes anymore.

Ahh, the things I do for the sake of domestic harmony. 🙂