Hearty Bulgur Pilaf
|Vegetable oil||1 Teaspoon|
|Italian sweet sausage||6 Ounce, casing removed (1 Italian Sweet Sausage)|
|Unsalted butter||2 Tablespoon|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Bulgur||1 Cup (16 tbs) (Fine Or Coarse Grind)|
|Chestnuts||8 , roasted, peeled, and chopped or canned in water, drained, and chopped|
|Golden raisins||1⁄3 Cup (5.33 tbs)|
|Pignoli nuts||1⁄4 Cup (4 tbs), toasted|
|Chicken stock||1 3⁄4 Cup (28 tbs), heated|
|Unsalted butter||1 1⁄2 Tablespoon (To Lightly Grease A 5 Cup Ring Mold)|
In a small skillet, heat the oil until hot but not smoking.
Add the sausage meat, breaking it into small pieces with a spatula, and cook until browned.
Preheat your oven to 325Â°F.butter a 5 cup ring mold.
If you are not using sausage meat, a 4-cup mold will be sufficient.
In a large, heavy skillet, melt the butter and remaining teaspoon of oil over medium-high heat just until it foams.
Stir in the chopped onion and saute it just until it is translucent and soft, about 5 or 6 minutes.
Add the bulgur, chestnuts, raisins, pignoli, and heated chicken stock.
Bring the liquid to a boil, then reduce the heat to medium low, cover, and let it cook for about 15 minutes, fluffing the bulgur every 5 minutes, until the liquid has evaporated.
Spoon the pilaf into the buttered ring mold, smoothing it to make it even, cover with foil, and bake in the preheated oven until lightly browned around the edges, about 15 minutes.
Remove the pan from the oven and run a sharp knife around the outside and inside edges.
Place a serving plate over the mold, invert, shake gently to be sure the ring is loosened, and let it stand for 1 to 2 minutes before removing the mold.
Fill the center with a green vegetable, such as minted green peas sauteed with finely chopped scallions or steamed broccoli florets.