Bulgur Pilaf

Original Recipe HERE

Not much to say about this besides it being a quick and easy side dish that can be easily transformed into a full meal with the addition of various spices, grated cheese, spinach, tomato paste, shredded chicken, sauteed vegetables, and so on.  Let your imagination run wild.

Neighbors stopped by unexpectedly, so I wasn't able to be as attentive to the preparation as I'd have liked.  The end result was a bit clumpy because I let it sit, covered, too long.  The serving size seemed pretty accurate - I had a bowl of it for dinner, and the two kids ate three small bowls between them.  There was plenty left for Husband to eat for lunch.

1 Tablespoon butter
1 cup bulgur wheat
2 cups chicken broth [can substitute vegetable broth]
1 large onion, diced
salt, pepper, or garlic salt to taste [optional]
1/4 cup pine nuts

(1) Melt the butter in a medium pot. Add the onions and cook over medium heat until caramelized, about 15 minutes.
(2) Add the bulgur and toast for 1 minute. Pour in the broth and seasonings.  Stir and cover.  Simmer for 15 minutes (do not remove the lid).
(3) Remove the pot from heat and set aside, covered, for 10 minutes.
(4) Toast the pine nuts in a skillet (add butter if desired) for a minute or two until fragrant, stirring frequently.
(5) Fluff the bulgur with a fork.  Divide into serving dishes; top with toasted pine nuts.
Notes: Just to experiment with add-ins.
Kid Participation: None.

No comments:

Post a Comment