Turkey Bulgur Pilaf

1. 1 Turkey breast filletpack 600 g ≈ $6.07 140 g
2. 2 Bulgurpack 500 g ≈ $3.00 75 g
3. 3 Carrots≈ $1.50 per kg 80 g
4. 4 Onions≈ $1.60 per kg 50 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Sunflower oil 8 ml
7. 7 Cumin 1 g
8. 8 Paprika 1 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prep the turkey¹ by rinsing with cold water, drying with paper towels, and cutting into 2 cm cubes; peel the onion⁴ and cut into half-rings; peel the carrot³ and cut into matchsticks; peel the garlic⁵ and leave the cloves whole.

2. Heat a 26 cm skillet over medium heat and add the turkey¹; fry on high heat for 5 minutes until golden, stirring occasionally.

3. Reduce heat to medium and add the onion⁴ and carrot³; fry for 7 minutes until the onion is translucent and the vegetables are slightly softened, stirring occasionally.

4. Sprinkle cumin and paprika, season to taste; add 150 ml water and simmer covered over low heat for 10 minutes until the aroma of the spices opens and the vegetables soften a bit.

5. Add the bulgur², tuck in the garlic⁵; pour water to a depth one finger above the level of the ingredients; bring to a boil over medium heat, then reduce to minimal and cover.

6. Cook covered until the water is absorbed and the bulgur² is tender, about 12–15 minutes; after turning off the heat, let stand covered for 10 minutes.

7. To serve: remove the lid, stir the pilaf, check for doneness and salt; serve hot.

In short

• In the planner this dish is cooked for two days: reheat on day two.
• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.