Bulgur Pilaf with Pistachios and Raisins

4
Total Time
45 min
Prep
12 min
Cook
33 min
Serves
6
Difficulty
Easy
A delicately flavored side dish that’s both savory and sweet. Change it up with chopped almonds and dried apricots, if you prefer.*

Ingredients

cooking spray

2 spray(s)

olive oil

2 tsp

uncooked onion(s)

1 medium, finely minced

cinnamon stick(s)

1 average

kosher salt

¾ tsp

ground cumin

½ tsp

cayenne pepper

¼ tsp

ground allspice

tsp

uncooked bulgur

1 cup(s)

canned chicken broth

¾ cup(s)

cilantro

¼ cup(s), parsley or mint, chopped

raisins

cup(s), chopped

salted dry-roasted pistachio nuts

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.

Notes

*Could affect SmartPoints value.

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