Spiced Tomato No-Bake Pilaf


I love this pilaf during the summertime because it's the perfect dish in which to use sweet, vine-ripened tomatoes. The nutty bulgur paired with the sweet tomatoes and abundance of herbs and spices-this pilaf leaves your taste buds completely satisfied.

Nutritional info
per serving

Calories 192
Fat 13g
Saturated fat 2g
Carbohydrates 19g
Sodium 604mg
Fiber 6g
Protein 4g
Cholesterol 0mg

Spiced Tomato No-Bake Pilaf

6 cups
Prep time: Total time:


  • 1 medium white onion, chopped
  • [1/2] cup fresh basil
  • [1/2] cup fresh mint
  • [1/2] tsp. ground allspice
  • [1/2] tsp. ground cumin
  • [1/2] tsp. ground coriander
  • [1/4] tsp. ground nutmeg
  • [1/4] tsp. ground cloves
  • [1/4] tsp. ground cinnamon
  • [1/2] tsp. ground sage
  • 1 tsp. dried thyme
  • [1/2] tsp. cayenne
  • 2 TB. paprika
  • 1[1/2] tsp. salt
  • [1/2] tsp. ground black pepper
  • 1 cup bulgur wheat, grind #1
  • 6 large ripe red tomatoes, finely diced
  • 1 cup fresh Italian parsley, finely chopped
  • 4 whole green onions, finely chopped
  • [1/3] cup extra-virgin olive oil


In a food processor fitted with a chopping blade, blend white onion, basil, and mint for 30 seconds.

Add allspice, cumin, coriander, nutmeg, cloves, cinnamon, sage, thyme, cayenne, paprika, salt, black pepper, and bulgur wheat, and blend for 1 minute.

Transfer bulgur mixture to a bowl. Add tomatoes, Italian parsley, green onions, and extra-virgin olive oil, and toss. Let sit for 15 to 20 minutes.

Serve cold or at room temperature with pita bread.

Tasty Tip
The longer you let this dish sit, the better it tastes as the bulgur absorbs all the flavors. If you find it to be a little dry the next day, you can add some fresh chopped tomatoes and a few tablespoons of extra-virgin olive oil.

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