This locrio de trigo is a nice, quicker-to-make, tasty bulgur pilaf. and a high-fiber alternative to rice. We give you several options too, so you make it just the way you love it.
As is the case with many dishes, here and elsewhere, your familiarity with locrio de trigo will almost certainly be determined by the station in life at which you found yourself when you were born.
Students from humble economic backgrounds who attended public rural schools in the 70s are probably most familiar with this recipe, and likely to pass it on to their children. My mom was a rural school teacher for a while during my childhood.
Rural schools had lunch programs as food insecurity was a big issue in rural communities (still is, but was worse then). School cooks would make locrio with bulgur instead of rice because schools received large donations of bulgur from the relief agency USAID.
As in any other locrio, this one can be made with different proteins. There are a few popular versions worth mentioning: salami, sardines (pica-pica), arenque (herring), smoked pork chops (chuleta), and longaniza.
About our recipe
This is a variation of our locrio (rice mixed with meat and vegetables) in which bulgur is used instead of rice. Because bulgur and rice cook differently, the end result is a more "soupy" dish, closer to the texture and consistency of a risotto.
This is one of those examples of a humble dish that tastes way better than what is expected of it, as is often the case with "poor man's dishes".
Have you ever tried it? If not, you must absolutely do. You will love it too.
[Recipe + Video] Locrio de Trigo (Dominican Bulgur Pilaf)
- 3 cups of bulgur, coarse, or no. 3 (see notes) - Amazon affiliate link
- 2 tablespoons of oil
- 1½ lb of longaniza, [0.68 kg] (spicy pork sausage), cut into slices, or pork chop, or both
- 1 cup of diced auyama, (West Indian pumpkin) [optional]
- 1 small red onion, diced
- 1 bell pepper, cut into small pieces
- 1 cup of diced tomatoes
- 1 cup of tomato sauce
- ½ teaspoon of pepper
- 1½ teaspoon of salt
- A pinch of oregano
- 2 garlic cloves, crushed
- 1 bunch of cilantro, finely chopped
- Soaking bulgur: Add enough water to the bulgur to cover it. Let it rest for 2 hours.Squeeze the bulgur into a sieve to eliminate as much liquid as possible. Set bulgur aside.
- Browning meat: In a pot heat the oil over high heat.Cook the meat stirring until it turns golden brown.
- Cooking vegetables: Lower the heat and add auyama, bell peppers, onion garlic, and tomatoes. Cook and stir until onions become translucent. Add tomato sauce, pepper, salt, and oregano and mix well.
- Cooking bulgur: Stir in the bulgur. Cover and simmer for 5 minutes.Remove from the heat and stir in the cilantro.