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Bulgur with Feta and Shrimp

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Makes 4 servings 1x

Time 30 to 40 minutes

Units Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 1/2 cups medium- or coarse-grind bulgur
  • Salt and freshly ground black pepper
  • 1 cup chopped tomatoes (drained canned are fine)
  • 1/2 cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or water
  • 2 cups water or chicken, beef, or vegetable stock
  • 1/2 cup crumbled feta cheese
  • 1/2 pound shrimp, peeled and cut into 1-inch pieces if large
  • 1/2 cup chopped fresh parsley leaves for garnish

Instructions

  1. Put the oil in a large skillet over medium heat. When it’s hot, add the onion and cook, stirring occasionally, until it softens, 3 to 5 minutes. Add the bulgur and stir until it is glossy and coated with oil; sprinkle with salt and pepper.
  2. Stir in the tomatoes and wine and continue stirring for about 1 minute. Then add the water. Bring the liquid to a boil, then lower the heat so that it bubbles gently; cover and cook, undisturbed, for 5 minutes.
  3. Taste the bulgur. If it seems dry, add 2 more tablespoons water and cook for another minute. When the bulgur is no longer gritty but still a little chewy, stir in the feta and shrimp with a fork, cover again, and cook for 5 minutes.
  4. Turn off the heat and let the pan sit for at least 5 and up to 10 minutes. Taste, adjust the seasoning, and fluff the mixture with a fork. Serve garnished with the parsley.

—Recipe from How to Cook Everything: The Basics

Recipe variations

Bulgur with Parmesan and Spinach: Skip the shrimp and use grated Parmesan instead of the feta. Roughly chop 1 pound fresh spinach and add it in Step 3 along with the cheese. (Just put it on top of the bulgur, where it will wilt.) Continue with the recipe.