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Bulgur Por

Repurposed pilaf with protein!
Course: Main Course
Cuisine: Mediterranean
Keyword: bulgur_pilaf, healthy_pilaf, leftovers, protein
Servings: 10


  • 2 cups leftover bulgur (or rice) pilaf
  • 4 tbsp olive oil
  • 2 lbs ground turkey or chicken
  • 3 large carrots
  • 3 large zucchini
  • 1 cup frozen peas
  • 1 14.5 oz can fire-roasted tomatoes
  • 1-1/2 tbsp Aleppo pepper
  • 1/2 tbsp Dried Basil
  • 1/2 tbsp Oregano
  • 1 tsp salt or more, to taste
  • black pepper to taste


  • Wash the zucchini and run it through a grater. (For speed, I use the grating tool on my cuisinart.)
  • Wash and peel carrots and grate in similar fashion. Set veggies aside.
  • Using a large skillet, heat 2 tbsp of the oil over medium heat; add ground meat and cook until browned throughout. Season with the Aleppo pepper, basil, oregano, salt and black pepper, and set aside in a large mixing bowl.
  • Heat the remaining 2 tbsp oil over medium heat in the same skillet. And add the grated veggies and sauté. Add the tomatoes and frozen peas and continue to cook to your liking. I like my veggies al dente. Defintely stop cooking when the mixture gets liquidy. Strain the exess liquid and add the veggies to your large mixing bowl.
  • Add your leftover pilaf to the mixing bowl and stir everything around with a wooden spoon until thoroughly mixed. Adjust seasonings as needed. (I often add a bit more salt at this stage.)
  • Serve in bowls with lemon juice and chopped avocado on top, if you like.
  • This dish freezes really well, so you can enjoy half over the days to come and resurrect the remainder from your freezer for a rainy day.