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Spiced Bulgur Pilaf

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Makes 4 servings 1x

Time About 1 hour

Units Scale

Ingredients

  • 2 tablespoons pine nuts
  • 2 tablespoons chopped almonds
  • 2 tablespoons olive oil
  • 1 cup bulgur
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg or allspice
  • 1/4 cup raisins or other chopped dried fruit
  • 1/2 teaspoon salt
  • 1 cup fresh orange juice
  • 2 large apples (any kind), chopped
  • 4 scallions, chopped (optional)

Instructions

  1. Set a large, deep skillet or medium saucepan over medium-high heat. add the pine nuts and almonds and toast, shaking the pan frequently to avoid burning, until they’re lightly browned and fragrant, 1 or 2 minutes. remove the nuts from the pan.
  2. Add the oil to the pan and when it’s hot, add the bulgur, cinnamon, and nutmeg. Cook, stirring constantly until fragrant, less than 1 minute. add the raisins, salt, orange juice, and 1 cup water and bring to a boil. reduce the heat to a gentle bubble and cover the pan.
  3. Cook, undisturbed, until most of the liquid is absorbed and the bulgur is just tender, 5 to 10 minutes. uncover, stir in the apples and scallions if you like, and add a little more water if the grain is sticking to the bottom. replace the lid, and remove from the heat. let the pilaf rest for at least 5 minutes or up to 20 minutes. taste, add the pine nuts and more salt if necessary, fluff with a fork, and serve hot or warm.

— Recipe from The VB6 Cookbook

Recipe variations

Use whatever nuts you like.

Try strawberries, blueberries, peaches, plums, or pear instead of the apple.

Want it a bit spicier? Peel and mince a 2-inch piece of ginger and add it with the cinnamon in step 2.