Bulgur pilaf with pistachios and raisins
1 medium, finely minced
Canned chicken broth
¼ cup(s), parsley or mint, chopped
⅓ cup(s), chopped
Salted dry-roasted pistachio nuts
⅓ Tbsp, chopped
- 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.
- 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.