Bulgur pilaf is a healthy, delicious, one-pan recipe. With ground turkey, apples and walnuts, it’s a complete meal that’s not only good for you, it’s also filling and very tasty!
(Love one-pot recipes? Try Hainanese chicken in rice cooker and mandu rice.)
We love experimenting with different grains and whole wheats, and bulgur is right there at the top of our list.
We first had bulgur at a Turkish restaurant near where we live.
We loved it so much that the next day, we bought bulgur, started experimenting on a few dishes, and haven’t looked back since.
What is bulgur
Bulgur is a type of whole wheat grain. It’s a common ingredient in Turkish, Lebanese, Middle Eastern and Mediterranean cuisine.
It’s a great source of vitamins, minerals, fiber, antioxidants and phytonutrients. It is low in fat, high in minerals and a good source of plant-based protein.
Plus, bulgur provides a very good dose of the dietary fiber you need for digestive and heart health (source).
There are many ways to prepare bulgur but usually, we cook bulgur similarly to how we cook rice, couscous, quinoa or barley — boiled, fried like rice or a combination of both.
This time, we made delicious pilaf filled with amazing and tasty ingredients and spices. We usually eat this on its own though it also works great as a side dish to your heartier meals.
(Are you a fan of pilaf? Try this delicious cranberry and wild rice pilaf.)
Why you’ll love cooking with it
- Easy to cook. Bulgur is incredibly easy to cook. And it cooks fairly quickly. Prep time for this recipe is a breeze too.
- One pan recipe. Makes for an easy clean up!
- Healthy grain. It’s also one of the healthier grain options available.
- Full meal. This bulgur pilaf has it all — fiber, protein, vegetables. It’s a complete meal that makes for an easy lunch or a hearty dinner.
- Easy to customize. It’s very easy to customize as well. It’s a great base for all your favorite ingredients.
How to make
This is an easy, one-pot recipe. You can find the full ingredient list in the recipe card at the bottom of this page.
Ingredients
A few things to note:
- Bulgur — bulgur is available as fine or coarse. We need coarse bulgur for this recipe. If your supermarket has them numbered, choose 3 (sometimes 4).
- Ground turkey — we use turkey in this recipe but you can swap with ground chicken or ground pork. Want to skip meat? Try chickpeas.
- Apples — we like to use apples that are slightly tangy and don’t get too mushy when cooked. We default to honey crisp but you can definitely use any variety you prefer for cooking.
- Walnuts — you can substitute with your favorite nuts but note that there will be a subtle change in flavor profile.
Step-by-step photos
In a small bowl, mix all spices until combined. Set aside.
In a large skillet on medium high heat, stir onions and bell peppers in olive oil for 4-5 minutes. Remove from pan and set aside.
Place ground turkey in the same pan and brown until almost all the liquid from the meat has evaporated. Season with salt and pepper.
Put back onions and bell pepper in pan. Add spices, garlic and tomato paste. Stir until combined.
Add bulgur, shredded apples and stir.
Then add crushed tomatoes and chicken broth. Bring to a boil.
Lower the temperature and simmer for another 15 minutes or until all the liquid is absorbed and the bulgur is cooked.
Add diced apples, chopped walnuts and stir to combine.
Remove from heat and allow to rest for a few minutes. Serve with chopped parsley.
Expert tips
Easy and simple, right? Here are some tips for perfectly cooked bulgur pilaf every time.
- Buy the right kind of bulgur. Bulgur is available as fine or coarse. Sometimes, they’re numbered too. For this recipe, you’ll want to buy coarse bulgur, or number 3 (sometimes 4).
- Season to taste. On its own bulgur is bland so you need to season it appropriately to taste, during cooking and before serving.
- Cook properly. Bulgur is supposed to have a bit of bite to it when cooked. If you check and it still feels too al dente after all your liquid has been absorbed, add a bit of hot water, fluff it up, cover the pot, and allow it to rest some more.
- Customize to your liking. This recipe is so easy to make your own. Change the protein, add more vegetables, sprinkle more spices!
Recipe FAQs
The most likely reason is cooking in high heat. This makes the liquid evaporate too quickly, not giving the grains the chance to absorb it.
For best results, cook at a gentle simmer for about 15 minutes.
This recipe is a complete meal so we usually eat it on its own. You can serve with a side of salad, roasted tomatoes or soup.
Or you can make it a side and serve with heavier meals.
Keep leftovers covered in the fridge. They should keep for 3-5 days.
Reheat in the microwave until heated through before serving.
More easy weeknight meals
If you’re a fan of easy weeknight recipes, check these out:
We love making bulgur pilaf. It’s tasty, a healthier alternative to white rice, and so easy to make.
Enjoy!
Did you make this bulgur pilaf recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest and YouTube.
Bulgur Pilaf with Turkey and Apples
Ingredients
- 2 tsp cumin
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp allspice
- ½ tsp ground cloves
- 1 medium onion diced
- 2 medium red or yellow bell pepper diced
- 3 tbsp olive oil
- 1 lb ground turkey
- salt to taste
- pepper to taste
- 4 cloves garlic minced
- 3 tbsp tomato paste
- 2 cups uncooked coarse bulgur
- 2 cooking apples peeled, cored and shredded, see note
- 1 14 oz can crushed tomatoes
- 2 cups chicken broth
- 1 apple cored and diced
- 1 cup walnuts chopped
- 1 tbsp fresh parsley chopped
Instructions
- In a small bowl, mix all spices until combined. Set aside.2 tsp cumin, 1 tsp cinnamon, ½ tsp nutmeg, ½ tsp allspice, ½ tsp ground cloves
- In a large skillet on medium high heat, stir onions and bell peppers in olive oil for 4-5 minutes. Remove from pan and set aside.1 medium onion, 2 medium red or yellow bell pepper, 3 tbsp olive oil
- Place ground turkey in the same pan and brown until almost all the liquid from the meat has evaporated. Season with salt and pepper.1 lb ground turkey, salt, pepper
- Put back onions and bell pepper in pan. Add spices, garlic and tomato paste. Stir until combined.4 cloves garlic, 3 tbsp tomato paste
- Add bulgur, shredded apples and stir.2 cups uncooked coarse bulgur, 2 cooking apples
- Then add crushed tomatoes and chicken broth. Bring to a boil.1 14 oz can crushed tomatoes, 2 cups chicken broth
- Lower the temperature and simmer for another 15 minutes or until all the liquid is absorbed and the bulgur is cooked.
- Add diced apples, chopped walnuts and stir to combine.1 apple, 1 cup walnuts
- Remove from heat and allow to rest for a few minutes. Serve with chopped parsley.1 tbsp fresh parsley
Video
Notes
- We like to use apples that are slightly tangy and don’t get too mushy when cooked. We default to honey crisp but you can definitely use any variety you prefer for cooking.
- Bulgur is supposed to have a bit of bite to it when cooked. If you check and it still feels too al dente after all your liquid has been absorbed, add a bit of hot water, fluff it up, cover the pot, and allow it to rest some more.
- See post for more tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
(Disclosure: This post was originally sponsored by Ontario Apple Growers. I’ve updated it with tips, FAQs and step-by-step photos).
Paula Schuck
Oh what would I do without Ontario apple growers?? My kids eat an apple a day and have since they were small. These are a staple in my home. It is a lot of fun to bake with them too. I like the Buko salad recipe. I might try that one. Thanks.
Jolina
We always have apples at home too! They’re great aren’t they 🙂
Debbie Lemonte
I love this recipe. Is it possible to replace the Turkey with tofu or vegan proteins and still get the same deliciousness?
Jolina
Hi Debbie. I haven’t personally tried but I’m pretty sure tofu would work well. In fact I think I’ll try that next time. Enjoy!
Veena Azmanov
I have not eaten bulgar in years!! We use to eat if often for breakfast when I was a kid in a boarding school. Since then never had it. I must look for it in the super and try something different, may be this recipe. Sounds so delish. Love turkey and walnuts combo.
Kavita
WAoo…yummy recipe …I will surely prepare it for my sister… Thanks for sharing this delicious meal recipe.
Kate
This looks so good and sounds tasty too. Never tried anything like this and love finding new recipes to try out.
Msddah
This looks very uniquely amazing and I am certain it taste the same. Thanks for sharing!
Kallia
I had the Greek bulgouri and I loved it. I love your dish it sounds ymmy especially because I think apple and turkey is a great match!
Kate
I love all of the flavors in here. It sounds delicious! Especially the apples. Yum!
David Elliott
The meal sounds like such a unique blend of flavors. With both sweet and savory all occurring within one dish. I am not sure my daughter would like it but I would be willing to give it a try.
Mardene Carr
Wow, we have some fantastic recipes today. This is a great way to use Bulgar
Dixya
pilaf is such a flavorful side…never thought of doing it with bulgur. thank you for this idea.
HilLesha
Even though I don’t meat, this dish still looks delicious, nonetheless! My oldest son would probably love it. He loves turkey.
Saidah Washington
Oh my goodness that looks so good! Thanks for the recipe, Ill be needing that.
Victoria
This sounds so good. I’m so surprised that you haven’t used bulgar wheat in this (or did you and I missed it??!) It looks so yummy. I’ll have to try it out. Thanks for sharing!
Jolina
I think bulgur and bulgur wheat are the same thing?
Julie
I can’t get enough apples! This looks so tasty. What a fun way to use them.