Simple Grain Side Dish
This simple bulgur wheat recipe is one of those grains sides that works with just about anything, and is equally good warm or at room temperature. When it’s being featured as a hot side, it actually is a very good base for all sorts of things from chili to chicken cooked with a pan sauce to stew – these grains are mildly nutty and soak up all kinds of juices and sauces beautifully.
The only real ingredients in this grain dish besides the bulgur are some sweet caramelized onions and some fresh parsley, so you really don’t have to worry that the flavors will clash or compete with whatever else is on the plate.
Serve the Bulgur Hot or Cold
If you don’t cool the bulgur, but rather toss it while hot with the onion/parsley mixture it would be a fabulous side dish for just about any protein you could think of, from a holiday roast to a grilled chicken breast to a pan-seared steak to a poached filet of fish.
A simple grain side dish that works with just about anything, and is equally good warm or at room temperature.Tweet This
Here it accompanies some simply Roasted Cod with a lemony Yogurt Sauce, plus roasted carrots with green olive tapenade and some Parmesan Brussels Sprouts. A pretty plate.
And here is snuggles up to some Yogurt Marinated Chicken with an assertive bitter lettuce salad, and those darn carrots again – I love these roasted carrots.
More Rice and Grain Side Dish Recipes:
- Tomato, Zucchini and Bulgur Salad
- Greek Tabbouleh Salad
- Tomato Bruschetta Couscous
- Summer Whole Grain and Vegetable Salad
Also Read: How to Cook Perfect Bulgur Wheat on the Stove.
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Bulgur Wheat with Caramelized Onions and Parsley
- Cook the bulgur according to package directions or click here to see how, using the water and the vegetable broth. Once cooked, fluff with a fork, then if you are planning this to be a room temperature side spread the hot bulgur on a rimmed baking sheet to cool. If you want it to be a hot side, then keep the lid on until the onion is cooked and everything is ready to be tossed together.
- While the bulgur is cooking heat the olive oil in a large skillet over medium heat. Add the onions, season with salt and pepper and cook for about 20 minutes, stirring often, until the onions are tender and caramelized. Adjust the heat so that the onions are cooking and browning quite slowly – that’s how they will get even sweeter and gently caramelized. Stir in the parsley.
- In a large bowl stir the cooled bulgur with the onion-parsley mixture. Taste and adjust seasoning as needed. Add more olive oil by the tablespoon if the mixture seems dry.
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