Bulgur, Broccoli and Feta Cheese Pilaf


The tang of feta cheese gives this simple dish character. For a pleasing accompaniment, try sliced oranges and red onion drizzled with vinaigrette.

  • 6Servings


  • 1 cup uncooked bulgur
  • 1/2 tsp. salt
  • 3 to 4 Tbs. olive oil
  • 4 medium cloves garlic, minced
  • 2 medium tomatoes, seeded and diced
  • 1 bunch broccoli, stalks peeled and cut into bite-size pieces, florets separated (5 cups)
  • 1/2 tsp. dried oregano
  • 1 cup crumbled feta cheese (5 oz.)
  • 1/2 tsp. freshly ground pepper


In small saucepan, combine bulgur, salt and 2 cups water. Bring to a boil over high heat. Reduce heat to low, cover and simmer until water is absorbed, about 15 minutes. Remove from heat and set aside, covered.

Meanwhile, in large skillet, heat 2 tablespoons oil over medium heat. Add garlic and cook, stirring often, 30 to 60 seconds; do not brown. Stir in tomatoes and cook 2 minutes.

Add broccoli and oregano; mix well. Add 1/4 cup water, cover and increase heat to medium-high. Cook until broccoli is just tender, uncovering and stirring occasionally, about 5 minutes.

Stir in cooked bulgur, feta and pepper. Drizzle with remaining 1 to 2 tablespoons oil and serve.

Nutrition Information

  • Calories: 245
  • Carbohydrate Content: 24 g
  • Cholesterol Content: 37 mg
  • Fat Content: 13 g
  • Fiber Content: 7 g
  • Protein Content: 9 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 512 mg