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 2 tablespoons olive oil in a medium saucepan over medium heat. Add 1/2 medium onion, diced and 1 garlic clove, minced, 3/4 teaspoon ground coriander and 3/4 teaspoon ground cumin.
Cook, stirring frequently, until the onion begins to soften, 3 to 4 minutes. Add 1 cup bulgur and 1/2 teaspoon salt, and cook for an additional minute.
Add 1 1/4 cups water and bring to a boil. Lower heat, cover, and simmer for 10 minutes. Remove from heat, stir in 1/3 cup currants (raisins, dried cranberries or dried cherries could also be used), and re-cover. Let stand for 5 minutes.
Fluff with a fork and stir in 2 sliced green onions and 1/3 cup toasted pine nuts. Serve.
The Perfect Pantry’s Bulgur with Cheese & Eggplant
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Mediterranean Cooking in Alaska’s Red Lentil & Bulgur Soup with Lemon & Mint
Madhuram’s Eggless Cooking’s Bulgur Upma
Spiced Bulgur Pilaf with Pine Nuts & Currants
Adapted from Deborah Madison’s Vegetarian Cooking for Everyone
2 tbsp olive oil
1/2 medium onion, diced
1 garlic clove, minced
3/4 tsp ground coriander
3/4 tsp ground cumin
1 cup bulgur, rinsed
1/4 tsp salt
1 1/4 cups water
1/3 cup currants (raisins, dried cranberries, or dried cherries could be substituted)
2 green onions, sliced
1/3 cup toasted pine nuts
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.
Serves 4.
Brisbane Baker says
Mmmmm yum, this is something I would jump for after Easter too! Your making me so hungry!
I think we all indulge a little but too much, then crave healthy foods. All I wanted was steamed vegetables after my 4 day binge :p
http://www.brisbanebaker.blospot.com
Michelle says
I really have developed a taste for currants lately and can only imagine how tasty this recipe is!
pegasuslegend says
I love these healthy recipes, keep them coming, still can't find the Quinoa anywhere, maybe not looking in the right place ….but I love bulgar and use it in Kibbe…so I have some and will try this! thanks
SLCFoodie says
This sounds great! I love good flavor on healthy recipes and this has lots of great ingredients.
pegasuslegend- try Costo, Whole Foods, or Sunflower Market for Quinoa.
Tracy says
Looks great!
Angie says
Love this healthy recipe, I have to go to whole foods for the quinoa. I am ready for something healthy too.
Grumpy & HoneyB says
I am with you – my waistline needs some help after the holidays! Bulger is a good filler upper!
Grumpy & HoneyB says
I am with you – my waistline needs some help after the holidays! Bulger is a good filler upper!
Maria says
I love bulger, great whole grain. Nice recipe Dara!
Megan says
I've never tried bulger but this dish looks delicious. I love the addition of pine nuts and cranberries.
5 Star Foodie says
Very aromatic and so delicious with the addition of currants!
Gera @ SweetsFoodsBlog says
Again, you've stumped me with your creativity and with the fragrance of this recipe – important healthy and delicious too 🙂
Love currants and bulgur!
Cheers,
Gera
Trix says
This is an absolutely perfect main course for me, I love bulger and all of the fragrant spices you've put in here.
ceecee says
Yum. This would be great with walnuts too!
Barbara Bakes says
I've never tried bulgur but it looks healthy and delicious!
Belinda @zomppa says
One of my favorite recipes!! LOVE wheat – and your dish is so beautiful.
Fuji Mama says
YUM! I love the sweet element you added by including currants–I bet that adds wonderful contrast to the savory elements!
Kalyn says
I love bulgar, which is pretty funny because when I was a kid my mom put it in everything (as a meat extender) and we kids hated it. This recipe looks fabulous, good job!
redkathy says
This is my kind of dish! I have never prepared bulgur but have eaten many tabbouleh salads. Never knew that it was bulgur! I'll be saving this one to my favorites, thanks for sharing it Dari.
Divina Pe says
I love these kinds of food. Thank you for sharing a wonderful recipe.
tigerfish says
Healthy looking dish. I like adding cumin in my recipes 🙂
Chef Fresco says
Very hearty, tasty looking recipe! Will mark it!
bunkycooks says
We are both thinking healthy foods after much indulging! I love the spices you have used in this. It is a great combo with the pine nuts and currants!
Cookin' Canuck says
Thanks again for all of your kind comments.
Claudia, I second what Becky (SLC Foodie) said. If you have a Costco near you, they often sell a bag of organic quinoa. Whole Foods sells it in the bulk food section. If you're still unable to find it, you might just want to order it from an online company.
Noelle says
This looks so tasty! I have been wanting to make something like this!
StreamingGourmet says
Looks great. I am in the middle of a major grain kick, so this going into rotation. Thanks for the Bulgar Roundup too. Cheers, Amy
alison says
it is a wonderful recipe,i love bulgur and is very healthy!thanks!
citronetvanille says
Great dish! love cracked wheat, your recipe is a winner. Yes, those holidays are always tempting to eat more!
Emily Ziegler says
Oh wow! What a hearty and delicious looking dish!
Lane aka DinnerandConversation says
I was just pondering what I could make with my leftover bulgur. I just don't have the strength for tabbouleh again right now! I think you read my mind and delivered such nice options for me! Thanks!
aurorafedora says
this looks really good! i've never cooked with bulgur but i'm gonna have to try this! thanks for sharing…joanne
penny aka jeroxie says
It has been awhile since i have cooked with bulgur. One to keep for one of my meatless days.
Amanda Bretthauer, RHN, RNCP says
Hi Dara!
I made this last night and it was excellent. Thanks for the recipe!
Amanda at Nourish
My Little Space says
This looks very much like our Asian fried rice! I like the sweet addition of currants!