Bulgar Pilaf with Peas and Tomato

Name: Bulgar Pilaf with Peas and Tomato
Yield: serves 4
Ingredients: 3 tablespoons olive or canola oil; 1/2 teaspoon whole cumin seeds; 1 teaspoon very finely grated peeled fresh ginger; 1 medium tomato, very finely chopped; 1 cup peas, fresh or frozen and defrosted; 1 cup coarse bulgar wheat; 1/4 teaspoon cayenne pepper; 3/4 teaspoon salt

December 9, 2011

Bulgar, a wheat that has been cooked, cracked, and dried, is used in parts of the Punjab (northwestern India) to make a variety of nutritious pilafs. The coarser-grained bulgar is ideal here. Serve as you would a rice pilaf.

Recipe notes

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