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 â…“ 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
â…“ cup currants (raisins, dried cranberries, or dried cherries could be substituted)
2 green onions, sliced
â…“ 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.
Divina Pe
I love these kinds of food. Thank you for sharing a wonderful recipe.
redkathy
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.
Kalyn
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!
Fuji Mama
YUM! I love the sweet element you added by including currants--I bet that adds wonderful contrast to the savory elements!
Belinda @zomppa
One of my favorite recipes!! LOVE wheat - and your dish is so beautiful.
Barbara Bakes
I've never tried bulgur but it looks healthy and delicious!
ceecee
Yum. This would be great with walnuts too!
Trix
This is an absolutely perfect main course for me, I love bulger and all of the fragrant spices you've put in here.
Gera @ SweetsFoodsBlog
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
5 Star Foodie
Very aromatic and so delicious with the addition of currants!
Megan
I've never tried bulger but this dish looks delicious. I love the addition of pine nuts and cranberries.
Maria
I love bulger, great whole grain. Nice recipe Dara!
Grumpy & HoneyB
I am with you - my waistline needs some help after the holidays! Bulger is a good filler upper!
Grumpy & HoneyB
I am with you - my waistline needs some help after the holidays! Bulger is a good filler upper!
Angie
Love this healthy recipe, I have to go to whole foods for the quinoa. I am ready for something healthy too.
Tracy
Looks great!
SLCFoodie
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.
pegasuslegend
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
Michelle
I really have developed a taste for currants lately and can only imagine how tasty this recipe is!
Brisbane Baker
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