Bulgur Pilaf with Beetroot
1/2 cup bulgur, large grain, washed and drained (I always use Turkish Bulgur which tastes better:)
1 cup hot water
2 tbsp extra virgin olive oil
1 tbsp tomato paste
1 tbsp Turkish red pepper paste, medium
2 small size beetroot, boiled, peeled, cut in bite size
1 tbsp butter
1 medium size onion, sliced
1 garlic clove, chopped
1 tsp dill, chopped
Place all the pilaf ingredients except beetroot in a medium size cooking pot. Cover and cook until all the water evaporates at low heat. Add the beetroot, stir, turn the heat off.
Meanwhile, melt the butter in a small pan. Saute the onion and garlic at medium heat. Stir in the cooked Bulgur Pilaf. Let the Bulgur Pilaf with Beetroot stand for about 5 minutes. Garnish with dill, then serve with Ayran on the side.