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2 Tablespoons vegetable oil
½ cup chopped celery
1 medium onion, chopped
1 cup uncooked bulgur
½ teaspoon salt
¼ teaspoon pepper
2 cups low-sodium broth (any type) (see Notes)


  1. Wash hands with soap and water.
  2. Add oil, celery, onion and bulgur to a medium skillet.
  3. Stir constantly over medium heat (300 degrees F in an electric skillet) until vegetables are tender and bulgur is golden brown.
  4. Add seasonings and broth and bring to a boil.
  5. Cover pan and reduce heat to low.
  6. Simmer 15 minutes or until liquid is absorbed. Serve.
  7. Refrigerate leftovers within 2 hours.


  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Add other vegetables such as peas, grated carrot or chopped bell pepper.
  • Try other flavors such as dill weed, oregano, sage, marjoram or parsley.
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3 Cups
Prep time:
10 minutes
Cooking time:
20 minutes
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