In case you haven't heard, bulgur is better than rice, even brown rice!! I promise you. Compared with brown rice (the "healthy" stuff), bulgur has fewer calories, less fat, more protein, more iron, and a lot more fiber. Also, bulgur tastes great. If you are not already a bulgur fan, here is a very simple recipe for Bulgur Pilaf that is sure to win you over.
First, I rinse and strain the bulgur really well.
Then I slice the onion into long thin strips, chop the tomatoes into medium sized chunks (and sprinkle a bit of salt on them), and slice the pepper into small ringlets (removing any seeds and membranes).
Next, I sauté the onion and pepper in about a tablespoon of good olive oil for a few minutes until tender.
Then I add in the tomatoes and sauté for another minute or two.
Next I add 2 cups of liquid. I like to use one cup of tomato juice or vegetable juice and 1 cup of vegetable broth, but you can also use chicken broth, or even water. Once the liquid comes to a boil, I carefully stir in the bulgur, and then tightly cover the pot and turn the heat to a very low simmer. The bulgur should simmer over a low heat, undisturbed, until all the liquid is absorbed (about half an hour or so).
While the bulgur is cooking, I chop up the parsley and set it aside.
Once the bulgur absorbs all the liquid it should be tender but not mushy (just like rice, only better!). At this point, I remove it from the stove, and I stir in the chopped parsley and about a teaspoon of red pepper. The red pepper is totally optional, but I recommend it if you want a little kick.
Finally, I season the bulgur with salt and pepper, and serve it warm.