Tuesday, April 10, 2012
Don't Be Bulgar
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.