Discover the vibrant flavors of the Middle East with our tantalizing Eggplant and Fennel Pilaf of Bulgur and Rice! This delightful dish combines the hearty textures of bulgur and rice with the unique taste of roasted eggplant and aromatic fennel, creating a symphony of flavors that will transport your taste buds to far-off lands. Perfect for a cozy weeknight dinner or an impressive dish for entertaining guests, this recipe is not only delicious but also quick to prepare. With just 45 minutes from prep to plate, you’ll be amazed at how easily you can whip up this culinary masterpiece. Ready to impress your family and friends? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup bulgur
- 1 cup rice
- 1 medium eggplant, diced
- 1 bulb fennel, sliced
- 2 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the bulgur and rice under cold water until the water runs clear. Drain and set aside.
- Dice the eggplant into small cubes and place them in a colander. Sprinkle with salt and let them sit for about 10 minutes to draw out excess moisture and bitterness. After 10 minutes, rinse the eggplant cubes under cold water and pat them dry with a paper towel.
- While the eggplant is draining, slice the fennel bulb thinly, chop the onion, and mince the garlic. Set these ingredients aside.
- In a large pot or deep skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Next, add the diced eggplant and sliced fennel to the pot. Stir well to combine and cook for about 5-7 minutes, or until the vegetables begin to soften.
- Stir in the rinsed bulgur and rice, mixing everything thoroughly to ensure the grains are coated with the oil and vegetables.
- Pour in the vegetable broth and season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow it to simmer for about 20-25 minutes, or until the bulgur and rice are cooked and have absorbed the liquid.
- Once cooked, remove the pot from heat and let it sit covered for an additional 5 minutes to allow the flavors to meld.
- Fluff the pilaf with a fork, taste, and adjust seasoning if necessary. Serve warm, garnished with fresh herbs if desired.
Tips
- Rinse Thoroughly: Make sure to rinse the bulgur and rice until the water runs clear. This helps remove excess starch, resulting in a fluffier texture once cooked.
- Salt the Eggplant: Don’t skip the step of salting the diced eggplant! This process draws out moisture and bitterness, enhancing its flavor and texture in the final dish.
- Sautéing Technique: When sautéing the onion and garlic, keep the heat at medium to avoid burning. This allows the flavors to develop beautifully without compromising the dish.
- Simmering Time: Keep an eye on the simmering time. Depending on your stove and pot, you might need to adjust the cooking time slightly to ensure the grains are perfectly tender.
- Flavor Boost: For an extra flavor kick, consider adding a pinch of cumin or coriander when sautéing the vegetables, or garnish with fresh herbs like parsley or cilantro before serving.
- Leftovers Delight: This pilaf makes for excellent leftovers! Store any uneaten portions in an airtight container in the fridge and enjoy them cold as a salad or reheated for a quick meal.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 8g
Fat: 9g
Saturated Fat: g
Cholesterol: 0mg
