This Bulgur Pilaf with Mushrooms and Black Olives is a delicious hearty side dish! Nutty bulgur is cooked with earthy mushrooms and salty black olives.
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I have so many fond memories of this hearty side dish.
My parent’s close friends, Grant and Marsha, have been cooking with my parents for years. They’ve been friends since 1975, when my Dad and Grant met at work. It was a fast friendship, and one that is still stands strong today. Grant and Marsha would come to may parent’s home often, and every visit included delicious food. I talk a lot about the delicious dishes Marsha would make at our home in her Kitchen Memoir, although this Bulgur Pilaf has to be one of my favorites.
It’s hearty, packed with flavor, and the perfect side dish for whatever’s coming off the grill (or from the oven!). Read on to learn more about this nutty and savory side dish.
How To Make Bulgur Pilaf
The steps to make this wonderful dish are simple:
- Toast bulgur in butter and olive oil
- Sauté with onion and mushrooms until fragrant
- Add broth, salt, and black olives: the standout yet unexpected ingredient that makes this dish amazing!
- Simmer until all the liquid is absorbed and add copious amount of blacked pepper – a MUST!
Ways To Make Bulgur Pilaf Your Own
If mushrooms and olives aren’t your favorite, that’s no problem at all: add your favorite ingredients! A few delicious additions to choose from:
- Fresh red or green pepper
- Artichoke Hearts
- Fresh Oregano
- Water Chestnuts (also a favorite in this dish!)
- Chopped and cooked vegetables like carrot, sweet potato, or zucchini
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Bulgur Pilaf with Mushrooms and Black Olives
Ingredients
- 1 cup bulgur
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 yellow onion, chopped
- 1 cup fresh mushrooms, chopped
- 2 cups broth
- 1 4 oz can sliced black olives
- 1/2 tsp salt
- Lots of fresh cracked pepper
Instructions
- Add butter and olive oil to a medium saucepan over medium heat. Once melted, add bulgur to toast. Add onion and mushrooms after about 3 minutes, suateeing to combine.
- Add 2 cups of broth of your choice, followed by drained black olives and salt. Stir to combine, and allow to simmer until liquid is absorbed, about 15 minutes. Keep a close eye on it to ensure there is enough liquid.
- Add lots of fresh cracked pepper (as much as you like!), and fluff combine. Serve warm.
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