This is the pilaf that I made to go with my pork tenderloin.  First you have to cook the bulgur.  A word on bulgur first.

 

 

Bulgur comes in 4 grinds, and usually are numbered on the label.  So Number One is very fine and you almost always only soak it rather than cook it.  Number Two, usually called medium, can be soaked or cooked.  Number Three, or coarse, must be cooked.  Number Four is very coarse; but you probably won’t find it.  Most of the grocery stores stock Number Two.  The following is a basic method of preparing bulgur:

 

You will need:  1 cup medium grind (or Number Two) or fine-grind (Number One), bulgur and 2 1/2 cups boiling water or broth.

 

Place the bulgur in a bowl and pour the water over it.  Stir once and let it sit.

 

Fine bulgur will be tender in 15 to 20 minutes and medium in 20 to 25 minutes.  If any water remains when it is done, just squeeze the bulgur in a cloth of put in a fine sieve and press down on it.  You could also use chicken, vegetable or beef broth in place of water.

 

Now for the pilaf.  You will need:

 

For 4 people

2 cups cooked bulgur

2 teaspoons olive oil

1 medium or large onion, diced or sliced (I love onion and use large) Vidalla is good

1 teaspoon minced garlic

1 zucchini, large or 2 small

1 tomato

salt and pepper

 

Saute the onion, garlic and zucchini in a saute pan with the oil.  Add salt and pepper.  Saute until onion is soft and add the tomato.  Saute for just a minute and add the cooked bulgur.  If it seems too dry you can add a little water or chicken broth.  Season to your taste.  You can use any vegetables you want and as many as you want.  You can add fresh parsley or any seasoning that you like. Try different ones.  Addition of spinach is good along with cubed tofu.