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, without shell, 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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