Bulgur Wheat Pilaf

bulgur rice pilaf chickpeas Wednesday is recipe day at Cooking Manager.

My sister enjoys this recipe, that includes no garlic or onions. It’s from the New York Times Jewish Cookbook.

Bulgur Wheat Pilaf

Serves 4


  • 2 tablespoons melted clarified butter or olive oil
  • 1/2 cup broken-up uncooked noodles (preferably fine)
  • 1 cup bulgur wheat
  • 2 cups water
  • 1/2 teaspoon salt, or to taste
  • Pepper to taste
  • 4 tablespoons butter or margarine (my sister uses olive oil)
  • 6 tablespoons chopped fresh basil, or 2 tablespoons, dried
  • 1/4 cup chopped walnuts
  • 3/4 cup canned chickpeas, drained.


  1. Put clarified butter or olive oil in a deep saucepan, add noodles and cook over medium heat, stirring constantly until golden brown.
  2. Add wheat and mix thoroughly.
  3. Add all remaining ingredients, cover, reduce heat to very low and cook 20 minutes.
  4. Fluff before serving.

You may also enjoy:

Chickpeas Stewed in Tomato Sauce

Summer Fruit Cooked in the Microwave

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  1. Miriam Isserow says

    can’t wait to try it. If I’d had the recipe earlier, I would have made this for tonight!

  2. No garlic or onions? It’s going to be difficult leaving them out, but I’ll give it a shot.

  3. Are the nodles absolutely necessary? It seems a funny addition.
    Otherwise I love chickpeas and would certainly enjoy this.

  4. Aviva_Hadas says

    There seems to be a missed opportunity to “hide” some vegetables in this…

  5. A_H: LOL! Chickpeas, basil count no? And there are whole grains. Slice some tomatoes and serve on the side.
    I-D: I’m sure you can skip the noodles without a problem, although I liked the addition.

  6. Miriam Isserow says

    Re noodles: I’m quoting Joan Nathan from The Foods of Israel Today about noodles in a pilaf (in her case rice):
    “Similar to Rice-A-Roni, which was created in San Francisco by Middle Eastern immigrants in the 1950s, this rice with crushed noodles was known in Syria as early as Jews form Lebanon and syria, who have used vermicelli or angel hair for centuries, have been particularly adept at mixing the two texturs of noodles and rice.”