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Bulgur Pilaf With Currants And Pine Nuts

Fat.Freedom's picture
Ingredients
  Pine nuts 1⁄4 Cup (4 tbs), toasted
  Olive oil 1 Tablespoon
  Chopped onion 1 Small
  Bulgur 1 Cup (16 tbs)
  Currants 1⁄4 Cup (4 tbs)
  Hot defatted chicken broth 2 Cup (32 tbs) (Preferably Homemade)
  Salt To Taste
Directions

GETTING READY
1. Preheat oven to 350°F.
2. Place pine nuts on a baking tray and toast them in the oven, stirring frequently until golden. Remove and set aside.

MAKING
3. In a 3-quart casserole or Dutch oven heat the oil over moderate heat.
4. Add the onion and sauté for 2 minutes until limp.
5. Add the bulgur and sauté until the grains are coated with the oil and turn translucent.
6. Add remaining ingredients to the bulgur, reserving some pine nuts for garnish.
7. Stir to mix well and bring to a boil.
8. Cover the casserole and transfer it immediately to the preheated oven
9. Cook, covered, for 45 minutes, without stirring or until bulgur is tender and all the liquid has been absorbed.
10. Remove from the oven and let stand for 5 minutes in the steam.
11. Fluff the pilaf using 2 forks and tossing up lightly from down to up.

SERVING
12. Turn out onto a serving platter
13. Garnish with reserved pine nuts and serve steaming hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mediterranean
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Rice, Bulgur
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
60 Minutes
Ready In: 
65 Minutes
Servings: 
2

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