Batch Bulgur Pilaf with Vermicelli

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Mediterranean · 35 min · vegetarian, vegan, dairy-free

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Ingredients

• 3/4 cup coarse bulgur wheat
• 1/2 cup, broken vermicelli noodles
• 1, finely diced yellow onion
• 1 1/4 cups vegetable broth
• 1 tbsp extra-virgin olive oil
• 1/4 tbsp tomato paste
• 1/4 tsp ground allspice

Method (tap to check — screen stays awake)

1. Heat the olive oil in a large pot and toast the broken vermicelli over medium heat until golden, about 3 minutes.
2. Add the onion and cook for 5 minutes until soft.
3. Stir in the tomato paste and allspice and cook for 1 minute.
4. Add the bulgur and stir to coat, then pour in the broth and season with salt.
5. Bring to a boil, cover, reduce to low, and simmer for 15 minutes until the liquid is absorbed.
6. Turn off the heat and let stand 5 minutes, then fluff with a fork and portion for the week.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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