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Tuesday, April 10, 2012

Don't Be Bulgar

I have to admit that I've been a little late to the whole grain party.  Sure, I've been eating brown rice for years.  But as far as quinoa, millet, bulgar and the like -- I'm a real newbie.

But all that is changing.  I've discovered that I really like all these good for you grains.  I like them so much that I'm actually seeking out recipes and making them night after night.

This delicious recipe for bulgar is a real keeper.  It's got about 10,000 ingredients, which is a bit of a bummer, but the results are so outstanding that it's well worth the effort.

Recipe:  Bulgar "Pilaf" with Swiss Chard and Dried Apricots
Cook This Now by Melissa Clark, 2011


i cup bulgar
1 cinnamon stick
1/2 cup dried apricots, cut into 1/4-inch cubes
1 1/2 tablespoons unsalted butter
1/2 cup roughly chopped raw pistachios
3/4 teaspoon ground cumin
1/2 teaspoon kosher salt
1 table spoon extra virgin olive oil
2 cloves garlic, finely chopped
1 shallot, finely chopped
1 bunch Swiss chard, stems removed and leaves chopped
1/4 teaspoon freshly ground black pepper
Freshly squeezed lemon juice, for drizzling


Bring a large pot of salted water to a boil.  Add the bulgar and cinnamon; cook for about 9 minutes.  Stir in the apricots and cook 2 to 3 minutes more, or until the bulgar is tender (this might vary depending on how coarse the bulgar is).  Drain well and discard the cinnamon.

In a large skillet over medium high heat, melt the butter.  Add the pistachios, cumin, and 1/4 teaspoon salt.  Cook, stirring, until golden, about 2 minutes.  Transfer to a bowl.

Wipe out the skillet with a paper towel.  Return it to medium heat and add the oil, garlic, and shallot.  Cook, stirring, until the garlic is fragrant, about 30 seconds.  Add the chard, the remaining 1/4 teaspoon salt, and the pepper.  Cook, tossing, until the chard is wilted, about 3 minutes.  Stir in the bulgar mixture and pistachios.  Toss over the heat for 1 minute until warmed through.  Transfer to serving plates and drizzle with lemon juice.

1 comment:

  1. This looks lovely! Thank you for sharing:)