Beef, bulgur, and eggplant pilaf
5
Points®
Total time: 59 min • Prep: 17 min • Cook: 42 min • Serves: 4 • Difficulty: Easy
A pilaf is a side dish made by sautéing rice or other grains in fat before simmering in a covered pan with stock until all the liquid has been absorbed. It's a versatile dish that can be seasoned with spices like saffron, flavored with curry like the Thai green variety here, or mixed with cooked vegetables, meats or seafood. Bulgur is golden cracked wheat that has been steamed, dried, and crushed. It can be found in health-food stores and some supermarkets. It has a nutty flavor and tender, chewy texture and is used as you would rice in stews, pilafs, or salads like tabbouleh.
Ingredients
Olive oil
2 tsp
Onion
1 medium
Garlic
2 clove(s)
Uncooked 90% lean ground beef
½ pound(s)
Tomato paste
1 Tbsp
Thai curry paste
1 tsp
Ground cinnamon
1 tsp
Ground cumin
1 tsp
Ground allspice
1 tsp
Table salt
¾ tsp
Uncooked eggplant
½ pound(s)
Plum tomato
3 medium
Reduced sodium chicken broth
4 cup(s)
Uncooked bulgur
1 cup(s)
Frozen green peas
1 cup(s)
Fresh parsley
¼ cup(s)
Instructions
1
Heat the oil in a nonstick Dutch oven over medium-high heat. Add the onion and garlic. Cook, stirring occasionally, until the onion is very tender, about 8 minutes. Add the beef and cook, breaking up the meat with a wooden spoon, until browned, about 8 minutes.
2
Stir the tomato paste, curry paste, cinnamon, cumin, allspice, and salt into the Dutch oven. Cook, stirring constantly, until fragrant, about 1 minute. Add the eggplant and tomatoes. Cook, stirring occasionally, over medium heat, until the eggplant and tomatoes begin to soften, about 5 minutes. Stir in the broth and bulgur; bring to a boil. Reduce the heat and simmer, covered, until the mixture thickens and the liquid is almost absorbed, about 25 minutes. Stir in the peas and heat through. Remove from the heat and stir in the parsley. Serve at once. Yields 2 cups per serving.
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