2 tablespoons vegetable oil, or olive oil
1 medium onion, grated and well drained
1 large tomato, grated, with juice
1 small green bell pepper, grated
2 cups coarse bulgur
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste
2 teaspoons granulated sugar
4 cups chicken broth, or water
1/2 cup coarsely chopped fresh or grilled pepper, chopped tomato, and fresh Italian parsley, for garnish
Melt the butter with the oil in a covered skillet or shallow pan. Fry the drained grated onion until tender but not brown—about 5 minutes. Add the grated tomato and juice and the grated pepper. Continue to fry until the vegetables have softened and the liquid is reduced. Add the bulgur and stir well to combine using a wooden spoon. Add the salt, pepper, tomato paste, sugar, and broth and stir until combined. Bring the mixture to a boil, then cover and reduce the heat to low. Add spices. Let the bulgur simmer gently until all the liquid has been absorbed, about 15 to 20 minutes. Keeping the pan covered, remove it from the heat and set it aside to cool. Let the bulgur simmer. Gently stir the pilaf before serving to make sure all the ingredients are well blended. Gently stir the pilaf. Garnish each serving with a piece of fresh or grilled pepper, tomato, and some fresh Italian parsley.