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Photo of Bulgur pilaf with pistachios and raisins by WW

Bulgur pilaf with pistachios and raisins

4
Points®
Total Time
45 min
Prep
12 min
Cook
33 min
Serves
6
Difficulty
Easy
This is a delicately flavored side dish that’s both savory and sweet. It's a nice change of pace from the usual rice or pasta side dish. Change it up with a chopped almond or dried apricots, or consider swapping the cilantro for another tender-leaved herb like parsley, basil or tarragon. Serve this with any grilled meat or fish, or topped with roasted or grilled vegetables like zucchini, mushrooms, or eggplant. It also makes a wonderful savory breakfast grain bowl. Top it with a fried egg for a hearty and delicious start to the day, if it suits your plan.

Ingredients

Cooking spray

2 spray(s)

Olive oil

2 tsp

Onion

1 medium, finely minced

Cinnamon stick

1 average

Kosher salt

¾ tsp

Ground cumin

½ tsp

Cayenne pepper

¼ tsp

Ground allspice

⅛ tsp

Uncooked bulgur

1 cup(s)

Chicken broth

¾ cup(s)

Cilantro

¼ cup(s), parsley or mint, chopped

Raisins

⅓ cup(s), chopped

Salted dry-roasted pistachio nuts

⅓ Tbsp, chopped

Instructions

  1. Coat a large heavy pot with cooking spray; set over medium heat. Add oil; heat until shimmering. Add onions; cook, stirring frequently, until translucent and onions start to caramelize, about 5 to 10 minutes. Add cinnamon stick, salt, cumin, cayenne and allspice; mix well and cook until fragrant, about 1 to 2 minutes.
  2. Add bulgur; cook, stirring occasionally, until toasted, about 3 to 4 minutes. Add broth; bring to a boil over high heat. Cover pot, reduce heat to low and simmer until all the liquid is absorbed, about 15 minutes; remove from heat. Add cilantro; fluff with a fork. Cover again and let stand for 5 minutes; remove cinnamon stick. Gently stir in raisins and pistachios; serve. Yields about 1/2 cup per serving.

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