BULGAR, PINENUT & RED PEPPER PILAF (Sherri)
Submitted by krystiwilson
Bulgur pilaf with pine nuts and red pepper: nutty bulgur simmered in broth with sweet bell pepper, then finished with toasted pine nuts and chives. A fast, wholesome side that comes together easily.
YIELD
4 servingsPREP
8 minCOOK
12 minREADY
25 minBulgur is one of the quickest whole grains going, and this pilaf turns it into a side with real character. Softened onion and sweet red bell pepper cook into the bulgur as it simmers in broth, so the grain drinks up flavor instead of tasting plain.
The key is the rest. Once the liquid is absorbed, pull the pan off the heat and let it stand covered; that steam finishes the bulgur into separate, fluffy grains rather than a sticky clump.
Then it gets its finishing texture: pine nuts for buttery crunch and fresh chives for a bright, oniony lift, stirred in right at the end. It’s wholesome, nutty, and faster than rice.
Kitchen Tips
- Let it stand off the heat the full few minutes; that rest is what makes the bulgur fluffy.
- Toast the pine nuts first for deeper flavor; they scorch fast, so watch them closely.
- Stir the pine nuts and chives in at the very end so they keep their texture and color.
Variations
- Swap the pine nuts for toasted almonds or walnuts.
- Stir in dried apricots or currants for a sweet-savory pilaf.
- Add a squeeze of lemon and a handful of parsley for a tabbouleh-leaning version.
Ingredients
Directions
In a heavy saucepan cook onion in oil over moderate heat, stirring until softened.
Stir in broth, bell pepper and bulgar.
Bring to a boil cook, mixture, covered over low heat 12 minutes or until liquid is absorbed.
Remove pan from heat and let stand 5 minutes.
Stir in pine nuts, chives and salt and pepper to taste.
Comments
