Spiced Bulgur Wheat Pilaf with Pine Nuts and Toasted Almonds

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant bulgur pilaf featuring warm spices, crunchy toasted nuts, and fresh herbs that make a perfect side dish or light vegetarian meal. This Middle Eastern-inspired vegetarian recipe, ready in about 30 minutes, pairs fine bulgur wheat, olive oil, yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Middle Eastern cuisine 320 cal/serving

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Ingredients

1 cup fine bulgur wheat
3 tbsp olive oil
1 medium yellow onion, finely chopped
1/2 tsp ground cinnamon
1/2 tsp ground allspice
2 cups vegetable broth
1/4 cup pine nuts
1/4 cup sliced almonds
1/4 cup fresh parsley, chopped
1 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: Heat 3 tbsp olive oil in a medium saucepan over medium heat. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until softened and translucent.
Step 2: Stir in 1/2 tsp ground cinnamon and 1/2 tsp ground allspice, cooking for 1 minute until fragrant.
Step 3: Add 1 cup fine bulgur wheat and stir well to coat the grains with oil and spices for 2 minutes.
Step 4: Pour in 2 cups vegetable broth, season with 1 tsp salt and 1/4 tsp black pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 12-15 minutes until the liquid is absorbed and bulgur is tender.
Step 5: While bulgur cooks, toast 1/4 cup pine nuts and 1/4 cup sliced almonds in a dry skillet over medium heat, stirring frequently for 3-4 minutes until golden and aromatic.
Step 6: Fluff the cooked bulgur with a fork and gently fold in the toasted nuts and 1/4 cup chopped fresh parsley before serving.