[Recipe + Video] Locrio de Trigo (Dominican Bulgur Pilaf)

Plate of Locrio de Trigo (Dominican Bulgur Pilaf)

[Recipe + Video] Locrio de Trigo (Dominican Bulgur Pilaf)

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.

Course Dinner, Lunch

Cuisine Dominican

Keyword bulgur pilaf, bulgur pilaf with meat, bulgur recipes, trigo dominicano in english

Prep Time 2 hours 10 minutes

Cook Time 10 minutes

Total Time 2 hours 20 minutes

Servings servings

Calories 664kcal

Author Clara Gonzalez

Ingredients

3 cups bulgur coarse, or no. 3 (see notes)
2 tablespoon vegetable oil
1½ pound longaniza [0.68 kg] (spicy pork sausage), cut into slices, or pork chop, or both
1 cup diced auyama (kabocha squash) (West Indian pumpkin) [optional]
1 small red onion diced
1 bell pepper cut into small pieces
1 cup diced tomato
1 cup tomato sauce
½ teaspoon pepper (freshly-cracked, or ground)
1½ teaspoon salt
¼ teaspoon oregano (dry, ground)
2 garlic cloves crushed
1 bunch cilantro finely chopped

Instructions

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.
Serving: Serve with tostones or torrejas de berenjenas.

Video

Notes

The most common bulgur used is the same use to make kipes (coarse bulgur), but I have tried it with different ones and though the consistency varies, I liked them all. Use what you can find.

Bulgur is sometimes sold under the name Coarse Bulgur Wheat [Amazon affiliate Link] It would not be hard to find in Middle Eastern and Latino communities.

To make it with spicy sardines (pica pica), follow the same recipe but skip browning the sardines, and use the tomato sauce it came in when the recipe calls for tomato sauce. To make it with chuleta (smoked pork chops), or salami, just follow the exact instructions here. For the video I even mixed chuleta and longaniza half and half.

Nutrition