Panini Kabob Bulgar Pilaf {copycat}

I love the bulgar pilaf at Panini Kabob Grill. This version tastes just like it!

• 1 tablespoon olive oil
• 1/2 medium yellow onion, minced
• 1 tablespoon tomato paste
• 1 clove garlic, minced
• 1 1/2 cups chicken stock
• 1 cup bulgar, any size (in photo I used size 1)
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground cumin

1. Add the olive oil and onion to a small saucepan and place over medium heat. Cook until soft, about 5 minutes.
2. Add the garlic, salt, and cumin; cook until garlic is fragrant.
3. Add the tomato paste; stir to combine.
4. Add the chicken broth, and bulgar. Bring to a simmer; cover and cook over low-heat until tender, about 12 minutes.
5. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork.
6. Serve hot or cold.

Print Recipe

Bulgar Pilaf {Panini Kabob copycat}

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion, minced
• 1 tablespoon tomato paste
• 1 clove garlic, minced
• 1 1/2 cups chicken stock
• 1 cup bulgar, any size (in photo I used size 1)
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground cumin

Instructions

1

Heat olive oil in a small saucepan. Add the onion and cook until soft, about 5 minutes. While the onion is cooking, add the garlic, salt, and cumin.

2

Add the tomato paste to the softened onions and stir to combine.

3

Add the chicken broth and bulgar. Bring to a simmer, then cover and cook over low heat until tender, about 12 minutes.

4

Remove from heat; let stand, covered, 10 minutes. Fluff with a fork.

5

Serve hot or cold.