Bulgur with Feta and Shrimp

An ideal one-bowl meal, super-simple to make but with a lot going on.
TIME 30 to 40 minutes
MAKES 4 servings
2 tablespoons olive oil
1 medium onion, chopped
1½ cups medium- or coarse-grind bulgur
Salt and freshly ground black pepper
1 cup chopped tomatoes (drained canned are fine)
½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or water
2 cups water or chicken, beef, or vegetable stock
½ cup crumbled feta cheese
½ pound shrimp, peeled and cut into 1-inch pieces if large
½ cup chopped fresh parsley leaves for garnish

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.

  • 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.

  • Bulgur comes in different grinds, or sizes, sometimes identified by numbers: #1 is fine, #2 is medium, and #3 and #4 are coarse. The size of the grind affects how long it takes for bulgur to become tender: Including resting times, fine bulgur will become tender in 5 to 10 minutes, medium in 10 to 15 minutes, and coarse in 15 to 20 minutes.
  • Don’t skip the step where you let the bulgur sit after cooking; it will continue to soften and absorb liquid.

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