Bulgar Pilaf With Green Peppercorns

Prep Time
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"Trying to get more whole-wheats in my diet!"

Original recipe yields 8 servings


  • Serving Size: 1 (147.4 g)
  • Calories 120.7
  • Total Fat - 9 g
  • Saturated Fat - 5.5 g
  • Cholesterol - 22.9 mg
  • Sodium - 759.3 mg
  • Total Carbohydrate - 8.8 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.6 g
  • Protein - 2.4 g
  • Calcium - 18.5 mg
  • Iron - 0.8 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0.1 mg

Step 1

Place peppercorns in a small bowl; add water to cover. Let stand at least 10 minutes. Drain; discard water. Set peppercorns aside.

Step 2

Saute diced onion in melted butter in a large saucepan for 5 minutes or until tender. Add peppercorns, chicken broth, bulgur, and salt. Bring to a boil; cover, reduce heat, and simmer 15 minutes or until the bulgur is tender.

Step 3

Drain and let cool slightly. Stir in parsley.

Tips & Variations

No special items needed.


Smells Like Salad

A delicious accompaniment to lamb kabobs and roasted vegetables. I used marinated whole green peppercorns which were chopped into small pieces and skipped the soaking part of course. (Marinated green peppercorns pack a serious punch!) Veggie broth replaced chicken broth and the bulgar was served over a bed of spinach. My parsley is not producing yet and replaced with fresh cilantro from the store. Thank you for posting this recipe. I don't see recipes often for using green peppercorns especially recipes on the tag list. Prepared for the FYC tag game.

(12 Feb 2017)