Bulgur with Vegetables in a Pan
A rich grain side dish for any meat! Bulgur with Vegetables in a Pan will bring variety to your meals. It pairs perfectly with meat, poultry, or fish, yet is also delicious on its own and suitable for a meatless menu.
Updated : 29 September, 2025
Easy
About 20 min.
Ingredients
1 cup
Bulgur
2 cup
Water
1
Onions
1
Carrot
0.5
Bell pepper
2
Tomato
100 grams
Green peas
2
Garlic
20 grams
Vegetable oil
to taste
Salt
to taste
Dry spices
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
The choice of vegetables can vary. You can replace or adjust proportions to your taste. Green peas can be used frozen.
Step 2
Peel the onion and carrot, rinse under running water. Finely chop the onion. To reduce eye irritation while chopping, rinse the onion and knife with cold water. Grate the carrot or cut into small pieces.
Step 3
Wash the bell pepper and tomatoes. Slice tomatoes into rounds. Cut the bell pepper into thin strips.
Step 4
Take a deep skillet. Heat it well, then add a little vegetable oil. Add chopped onion and carrot, sauté on low heat for 2-3 minutes, stirring to prevent burning.
Step 5
Add bulgur to the skillet, mix with vegetables, and sauté all together for 3-5 minutes until the bulgur gets lightly browned.
Step 6
Add green peas and bell pepper. Frozen peas don’t need to be thawed first. Add garlic, either finely chopped or pressed.
Step 7
Pour hot water into the skillet (about 2 cups / 500 ml for 1 cup bulgur). Add some salt and spices. Mix well. Arrange tomato slices on top. Cover with a lid and cook on low heat for about 20 minutes.
Step 8
During cooking, bulgur will absorb the water, swell, and become tender.
Step 9
Stir well and serve hot. Enjoy your meal!