Best Toasted Bulgur Pilaf Recipes

Toasted-Bulgur Pilaf image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 8

1 cup bulgur
3/4 cup homemade or store-bought low-sodium chicken stock
1 whole cinnamon stick
1 bay leaf
Coarse salt
1/2 cup salted, roasted almonds, coarsely chopped
1 tablespoon extra-virgin olive oil
Freshly ground pepper

Steps:

Heat a large skillet over medium-high heat. Add bulgur, and toast, stirring frequently, until golden and fragrant, 4 to 5 minutes.
Stir together toasted bulgur, stock, 3/4 cup water, cinnamon stick, bay leaf, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil over medium-high heat; cover, and reduce heat to low. Simmer until all liquid is absorbed and bulgur is tender, 10 to 12 minutes. Discard bay leaf and cinnamon stick (or, if desired, leave in as a garnish). Stir in almonds and oil; season with salt and pepper.

Bulgur Pilaf with Dates, Dried Apricots, and Toasted Walnuts image

Yield Makes 8 side-dish servings

Number Of Ingredients 11

2 tablespoons olive oil
1 cup chopped onion
2 garlic cloves, minced
2 cups coarse or medium bulgur*
1/2 cup chopped pitted dates
1/2 cup chopped dried apricots
1 cinnamon stick, broken in half
2 teaspoons curry powder
2 14-ounce cans low-salt chicken broth
1/2 cup chopped green onions
1/2 cup coarsely chopped walnuts, toasted (about 2 ounces)

Steps:

Heat oil in heavy large saucepan over medium heat. Add onion and sauté until golden, about 5 minutes. Add garlic; stir 1 minute. Add bulgur and sauté 5 minutes. Stir in dates, apricots, cinnamon stick, and curry powder. Add broth; bring to boil. Reduce heat to medium-low; cover and simmer until bulgur is tender and broth is absorbed, about 15 minutes. Stir in green onions. Season to taste with salt and pepper. Transfer pilaf to bowl. Sprinkle with walnuts and serve.
Bulgur, or cracked wheat, is available at natural foods stores and supermarkets.