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    Home » Side Dishes

    Spiced Bulgur Pilaf Recipe with Pine Nuts & Currants

    Published: Apr 8, 2010 · Modified: May 2, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 34 Comments

    6Shares

    Spiced Bulgur Pilaf Recipe with Currants & Pine Nuts

    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 ½ medium onion, diced and 1 garlic clove, minced, ¾ teaspoon ground coriander and ¾ teaspoon ground cumin.


    Cook, stirring frequently, until the onion begins to soften, 3 to 4 minutes. Add 1 cup bulgur and ½ teaspoon salt, and cook for an additional minute.


    Add 1 ¼ cups water and bring to a boil. Lower heat, cover, and simmer for 10 minutes. Remove from heat, stir in ⅓ 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 ⅓ cup toasted pine nuts. Serve.


    The Perfect Pantry's Bulgur with Cheese & Eggplant
    Kalyn's Kitchen's Bulgur Salad with Tomatoes, Cucumbers, Parsley, Mint & Lemon
    101 Cookbooks' Bulgur, Celery & Pomegranate Salad
    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 tablespoon olive oil
    ½ medium onion, diced
    1 garlic clove, minced
    ¾ teaspoon ground coriander
    ¾ teaspoon ground cumin
    1 cup bulgur, rinsed
    ¼ teaspoon salt
    1 ¼ cups water
    ⅓ cup currants (raisins, dried cranberries, or dried cherries could be substituted)
    2 green onions, sliced
    ⅓ 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.

    Printable recipe


    6Shares
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      Reader Interactions

      Comments

      1. My Little Space

        April 13, 2010 at 4:56 am

        This looks very much like our Asian fried rice! I like the sweet addition of currants!

        Reply
      2. Amanda Bretthauer, RHN, RNCP

        April 12, 2010 at 8:39 pm

        Hi Dara!
        I made this last night and it was excellent. Thanks for the recipe!

        Amanda at Nourish

        Reply
      3. penny aka jeroxie

        April 10, 2010 at 12:52 pm

        It has been awhile since i have cooked with bulgur. One to keep for one of my meatless days.

        Reply
      4. aurorafedora

        April 09, 2010 at 11:12 pm

        this looks really good! i've never cooked with bulgur but i'm gonna have to try this! thanks for sharing...joanne

        Reply
      5. Lane aka DinnerandConversation

        April 09, 2010 at 3:50 pm

        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!

        Reply
      6. Emily Ziegler

        April 09, 2010 at 1:48 pm

        Oh wow! What a hearty and delicious looking dish!

        Reply
      7. citronetvanille

        April 09, 2010 at 5:41 am

        Great dish! love cracked wheat, your recipe is a winner. Yes, those holidays are always tempting to eat more!

        Reply
      8. alison

        April 09, 2010 at 5:29 am

        it is a wonderful recipe,i love bulgur and is very healthy!thanks!

        Reply
      9. StreamingGourmet

        April 09, 2010 at 4:27 am

        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

        Reply
      10. Noelle

        April 09, 2010 at 4:15 am

        This looks so tasty! I have been wanting to make something like this!

        Reply
      11. Cookin' Canuck

        April 09, 2010 at 3:02 am

        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.

        Reply
      12. bunkycooks

        April 09, 2010 at 2:40 am

        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!

        Reply
      13. Chef Fresco

        April 09, 2010 at 2:09 am

        Very hearty, tasty looking recipe! Will mark it!

        Reply
      14. tigerfish

        April 09, 2010 at 1:32 am

        Healthy looking dish. I like adding cumin in my recipes 🙂

        Reply
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