Spicy Bulgur Vegetable Pilaf

Bulgur wheat is tossed with spicy chipotle en adobo, arugula, peas and fresh herbs.
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  • Level: Easy
  • Total: 30 min
  • Active: 15 min
  • Yield: 4 servings
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1/2 cup walnuts, roughly chopped

3 tablespoons extra-virgin olive oil

1/2 medium red onion, diced

1/4 to 1/2 chipotle chile in adobo, to taste, chopped, plus 1/2 to 1 teaspoon adobo sauce

1/2 teaspoon ground coriander

Kosher salt and freshly ground black pepper

1 cup medium bulgur

1 cup baby arugula leaves, chopped

1 cup frozen green peas, thawed

1/2 cup fresh flat-leaf parsley leaves, chopped

1/4 cup chopped fresh dill

3 tablespoons red wine vinegar


  1. Preheat the oven to 350 degrees F.
  2. Spread the nuts on a baking sheet and toast until fragrant and golden, 7 to 10 minutes. Check frequently, as they can burn quickly. Cool before using.
  3. Bring 1 cup water to a boil in a small saucepan. Heat 1 tablespoon of the oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring, until soft, about 2 minutes. Add the chipotle chile, adobo sauce, coriander, 1/2 teaspoon salt, and a few grinds of pepper. Cook, stirring, until fragrant, 1 minute. Add the bulgur and the boiling water. Cover, remove from the heat, and let stand until the bulgur is tender, about 25 minutes.
  4. Fluff the bulgur with a fork and pour into a large bowl. Toss with the arugula, green peas, parsley, dill and walnuts. Stir in the remaining 2 tablespoons oil and the vinegar and season with salt and pepper. Serve at room temperature. 
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