September 7, 2009

Bulgur and Pine Nut Pilaf

I've been on a pine nut kick this past week (even made cookies out of them), and here is another use for pine nuts. This is a take on rice pilaf and is popular in Syria, Jordan, and Turkey. Wheat bulgur is a form of whole wheat that has been cleaned, parboiled, dried, ground into particles and sifted into distinct sizes. It cooks fairly quickly and does not call for a pressure cooker. It is one of many grains I like to keep on hand, but it is NOT gluten-free.

Bulgur and Pine Nut Pilaf


2 T olive oil
1 onion, choped
1 garlic clove, minced
1 t turmeric
½ t cinnamon
1 gren chili, seeded and finely chopped
2 c vegetable broth
2/3 c white wine
1 1/3 c bulgur wheat, rinsed and drained
1 T olive oil
3 T pine nuts
2 T parsley


1. Heat the oil in a large skillet and fry the onion until soft. Add the garlic, turmeric, cinnamon, and chili. Fry for another minute.

2. Add the broth and wine, bring to a boil, and simmer for 8 minutes.

3. Add the bulgur, cover, and simmer gently for 15 minutes.

4. Meanwhile, heat the 1 tablespoon of olive oil in a small skillet and add the pine nuts. Fry until the nuts are golden, about a minute. Add the pine nuts and parsley to the bulgur and stir.

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