Name: Spiced Bulgur Pilaf
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 teaspoons olive oil; 1/2 medium yellow onion (diced); 1 garlic clove (minced); 3/4 teaspoon ground coriander; 3/4 teaspoon ground cumin; 1 cup dry bulgur (rinsed and drained); 1/4 teasopon salt; 1 1/4 cups water; 1/3 cup dried currants (or raisins, dried cranberries or dried cherries); 2 green onion (thinly sliced); 1/4 cup pine nuts (toasted)

Richly spiced bulgur pilaf with dried currants and pine nuts is perfect for a weeknight or holiday side dish.

It would be safe to say that, after several days of dipping my hand into the overflowing jellybean bowl, indulging in warm Hot Cross Buns, and snacking on leftovers of Easter ham and three-cheese scalloped potatoes, my waistline was ready for a healthy meal. Easter foods, in all their glory, leave something to be desired when it comes to proper nutritional value. Perhaps the only one who avoids the tight-pant trap is the Easter Bunny himself, who chooses to nibble on such foods as lettuce, carrots, and celery. Well, he also probably took a few nibbles of the chocolate eggs that my two boys left him with their carefully written notes. ("Dear Easter Bunny, Easter is one of my favorite holidays...")

When the fragrance of ground coriander and cumin wafted through the kitchen, I was reminded of the Crockpot Gingered Chickpeas and Spicy Tomato Stew. The intoxicating aroma translated into a side dish rich in complimentary flavors and textures, courtesy of sweet currants, nutty bulgur, and toasted pine nuts. As my husband mentioned, it would work well as a side dish to pork tenderloin, steaks, or chicken. This recipe is inspired by one in Deborah Madison's Vegetarian Cooking for Everyone. I changed the spices to suit my cravings of the moment.

Bulgur is traditionally used Middle Eastern dishes, such as tabbouleh salad. This hearty whole grain is loaded with nutrients - 8.2 grams fiber and 5.6 grams protein per 1 cup of bulgur, to be exact. It is commonly found in well-stocked supermarkets, by the rice and couscous, and Middle Eastern groceries.

Heat olive oil in a medium saucepan over medium heat. Add diced onion and garlic, minced, ground coriander and ground cumin.

Cook, stirring frequently, until the onion begins to soften, 3 to 4 minutes. Add dry bulgur and salt, and cook for an additional minute.

Add water and bring to a boil. Lower heat, cover, and simmer for 10 minutes. Remove from heat, stir in dried currants (raisins, dried cranberries or dried cherries can also be used) and re-cover. Let stand for 5 minutes.

Fluff with a fork and stir in sliced green onions and toasted pine nuts. Serve.

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Spiced Bulgur Pilaf

Richly spiced bulgur pilaf with dried currants and pine nuts is perfect for a weeknight or holiday side dish.

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Course: Side Dishes

Cuisine: Middle Eastern

Keyword: Whole Grains

Prep Time: 10

Cook Time: 15

Resting Time: 5

Total Time: 30

Servings: Servings

Calories: 160kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

2 teaspoons olive oil
½ medium yellow onion diced
1 garlic clove minced
¾ teaspoon ground coriander
¾ teaspoon ground cumin
1 cup dry bulgur rinsed and drained
¼ teasopon salt
1 ¼ cups water
⅓ cup dried currants or raisins, dried cranberries or dried cherries
2 green onion thinly sliced
¼ cup pine nuts toasted

Instructions

Heat olive oil in a medium saucepan over medium heat. Add onion, garlic clove, coriander and cumin. Cook, stirring frequently, until the onion begins to soften, 3 to 4 minutes.
Add bulgur and salt, and cook for an additional minute. Add water and bring to a boil. Lower heat, cover, and simmer for 10 minutes.
Remove from heat, stir in currants, and re-cover. Let stand for 5 minutes.
Fluff with a fork and stir in green onions and pine nuts. Serve.

Notes

Adapted from Deborah Madison's Vegetarian Cooking for Everyone.

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition

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