harissa bulgur rice pilaf;

January 1, 2021Katie

A spicy harissa multi-grain side dish featuring a blend of bulgur wheat and jasmine rice, with full bodied flavor, a perfect base to many dishes.

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This harissa bulgur rice pilaf has become a staple base for so many weeknight meals in our house. Have you tried bulgur wheat? It’s a whole grain, often used as a cereal grain. But in this simple side dish, it’s used to add another layer of texture to a simple rice pilaf.

I’m not sure that I would have gone out of my way to try bulgur wheat if it wasn’t for this Hello Fresh recipe. It was the base grain used in a chickpea bowl recipe and it was much better than I would have given credit for. Honestly, as far as grains go, they all have a pretty basic flavor. But the texture was slightly different and I liked the bulgur wheat paired with harissa for a little spicy kick.

Just goes to show you shouldn’t judge an ingredient before you try it. If you’re adventurous or already know you like bulgur wheat, then jump right in and lose the “rice pilaf” piece. But if not, adding the rice makes it a little more accessible. Plus, honestly I love white rice. In general I like a lot of refined carbs, white rice being one of them. So this is a compromise I look forward to eating. Bulgur wheat is a whole grain, so I get more diversity in grains in this one dish. But I still get some of my beloved white rice.

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Plus, this harissa bulgur rice pilaf is full of rich flavors. But not so much flavor as to overpower the main dish. The key to a rice pilaf is flavor. “Rice” on its own typically means boiled in plain water, where “pilaf” indicates a broth usually, and possibly some aromatics. These days I do make plain rice in my rice cooker, but if I have a few minutes more I prefer to use stock and get that extra flavor packed in.

Looking for suggestions to pair this recipe with? My personal favorites are to use these in a burrito bowl or a Mediterranean style bowl. A perfect way to use up leftovers from the fridge. Throw together those overripe tomatoes, that half a cucumber you have left, some shredded chicken, maybe a few slices of avocado that’s starting to go brown, and any leftover veggies from meals past. Suddenly you have a new meal that makes all those ingredients feel fun and fresh again.

I’ve also served this harissa bulgur rice pilaf as a side by itself. It pairs lovely with lamb or chicken skewers. For lamb I typically make my own because the whole recipe is throw meat and spices together and then throw it in the oven. For chicken, I actually love the Mediterranean chicken skewers that I find at Costco. They’re surprisingly juicy and pack a lot of flavor into a healthy and crazy easy bite.

Secrets to Success

Don’t knock it til you’ve tried it! Bulgur wheat is a whole grain packed with fiber and makes a wonderful base to do many meals. I like mixing in the jasmine rice for a little dash of a more familiar grain, but I also like the variety of textures in the harissa bulgur rice pilaf.
Use a hearty chicken or vegetable stock. That’s what imparts the extra flavor to make this pilaf extra tasty.
I prefer Jasmine rice, but you should be able to substitute most long grain rices for it. Try basmati rice as a substitute if you don’t have jasmine rice on hand. Or go without the rice. If you like bulgur wheat or are investing in the ingredient anyway, just replace the rice with more bulgur wheat.
This recipe is so versatile. It’s got flavor, but is still a canvas that won’t overpower your other flavors. The harissa does add a touch of heat, so be warned. I love using this harissa bulgar pilaf in Mexican dishes or as the base to a healthy bowl.

Looking for main courses to pair with this harissa bulgur rice pilaf? Try these:

Lamb kebabs pair perfectly over harissa bulgur rice pilaf.
For a Mexican twist, serve with enchiladas verde.
Philly cheesesteak stuffed peppers are a delicious option.