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RECIPE :: Lebanese Bulgur and Ground Beef Skillet

**Post by guest blogger Gretchen Kingsley**

I have been on the hunt for new recipes. Partially due to pregnancy cravings, partially due to wanting Isa to try a variety of foods, and partially due to the desire to clean out my cupboards and deep freeze and use all of my pantry staples so I can do some much needed deep cleaning. A couple of months ago, I made this for the first time and we loved it. Isa is a fan of anything with a “kick” or strong flavor and the cayenne pepper (yes, it’s optional for those of you that don’t like the “kick”) definitely cinched the deal for her.

I must admit this also occurred during the time that I was on a brief hiatus from frequenting the grocery store. I’m a weekly shopper (oh, how I admire you bi-weekly or monthly shoppers!) but I just didn’t have the get-up-and-go to head on out. I keep my pantry full of good ol’ fashion staples and because of this, usually something can be created on those nights when you have NO idea what to make and it’s already 5 p.m.

Bulgur is a great alternative to rice and the flavor and texture, though not the same, more closely resemble it than quinoa does. Bulgur also has a low glycemic index so it’s a better option for diabetics as it produces only small fluctuations in blood glucose and insulin. Read more about the health benefits of bulgur here.


1 pound ground beef

¼ cup extra virgin olive oil

1 onion, chopped

3-4 garlic cloves, minced

1 teaspoon dried basil

1 cup bulgur

1 cup tomatoes, seeded and chopped

1 ½ cups vegetable broth

1 tablespoon honey

1 tablespoon tomato paste

1 pinch cayenne (optional)

Salt and pepper, as desired


Saute ground beef until thoroughly cooked. Set aside.

Heat oil over medium heat and add onion. Cook until lightly browned. Add garlic and cook for another minute.

Stir in the tomatoes and basil, cooking for 2 more minutes

Stir the bulgur into the tomato mixture, making sure that the bulgur is well coated.

Stir in the broth, reduce heat to low and cook, covered, for 5 minutes.

Add the honey, tomato paste, salt, pepper, and cayenne to the mixture.

Continue to cook, covered, until the bulgur is tender and all liquid has been absorbed (approx. 25 minutes)

Turn off heat and let sit for 10 minutes.

Add in sautéed ground beef and mix.

**Occasionally, I will add in other cooked vegetables at this time (peas, spinach, summer squash, anything else that you are craving!)



This post is linked to It’s a Keeper Thursday at Every Day Tastes, Simple Lives Thursday at Gnowfglins, Your Green Resource @ Live Renewed, Fight Back Friday at Food Renegade, Frugal Fridays at Life as Mom, Friday Food Flicks at Traditional Foods, Fresh Bites Friday at Real Food Whole Health, Monday Mania at The Healthy Home Economist, The Welcome Home Link Up at Raising Arrows, Better Mom Mondays at The Better Mom, Homestead Barn Hop at The Prairie Homestead, Fat Tuesdays at Real Food Forager, Traditional Tuesdays at Cooking TF, Whole Foods Wednesday Recipe Swap at Whole Lifestyle Nutrition, Frugal Days, Sustainable Days at Frugally Sustainable, Real Food Wednesday at Kelly the Kitchen Kop, Living Well Wednesdays at Women Living Well

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