Broad bean and bulgur pilaf is simple to make and also the best weeknight dinner — nutritious, ready in a flash, and loaded with flavour. Bulgur, which is cracked wheat in Arabic, adds a nutty element to this dish, making it incredibly tasty. For a gluten-free option, you’ll love the broad bean rice pilaf version of this.
This hearty dish is best served with yogurt or a super herb salad.
De-string the broad beans and roughly cut them into bite-size pieces. Place in a bowl of water and set aside.
To make the cracked wheat, add 2 tablespoons of olive oil to a non-stick pot, add the diced ½ an onion and sauté until softened. Add the cracked wheat, season with salt, and stir well. Add the boiling water, lower the heat to a simmer and cover the pot with a lid. Simmer on low for approximately 20 minutes or until cracked wheat is cooked through.
To make the broad beans, heat the olive oil in a non-stick pot over medium heat, add chopped onions, chilli, and garlic, and sauté until translucent. Add the wet broad beans (add ½ a cup of the water only if using frozen beans). Season with salt and pepper. Cover with a lid, reduce the heat, and simmer for approximately 25-30 minutes or until the broad beans are cooked through.
Add the cooked cracked wheat pilaf followed by the chopped coriander to the broad bean mixture and combine.