Bulgur, chard and pasta pilaf

December 16, 2011  • 

Quick,  easy and rustic. Fry some chopped onion and when golden cook the chard a few minutes;  add the pasta then the bulgur and 15 minutes later, the dish is done.

Serve as a side dish with a roast chicken or some fish. Could also be used as a side with a  turkey or a ham for Christmas.


INGREDIENTS: 4 servings

  • 1 1/2 cups of medium-grade bulgur (#2)
  • 1 cup of vermicelli pasta (aka fideos), chopped up
  • 8 ounces of chard, stems removed and reserved and leaves chopped into fine ribbons
  • 1 large onion
  • olive oil, as needed
  • 1 tbsp of grape molasses (optional)
  • 1 tsp of cumin
  • 1/2 tsp of cinnamon
  • 1 or 2 garlic cloves, chopped and mashed with a dash of salt

METHOD:

  1. Chop the onion fine and heat some olive oil in a pot; add the onions and fry over low heat until golden. Add the vermicelli noodles, cut up in little sticks of about one inch in length. Fry the noodles in the olive oil till golden-brown (watch them carefully). Add the bulgur to the pot and fry for a minute until the grains are coated with oil.  Add the spices and the grape molasses (if using). Add 2 cups of water and a bouillon cube and bring to a simmer. Cover the pot and let the bulgur and pasta cook over medium heat for about 15 minutes. Uncover the pot, check to see if the grains are soft and chewy; if not, add a little water and continue the cooking for about 5 minutes. Serve.


Comments

20 Comments  •  Comments Feed

  1. Belinda @zomppa says:

    I am such a fan of bulgar wheat – this is great – esp with the grape molasses!

  2. Rosa says:

    A delicious pilaf! A great combo.

    Cheers,

    Rosa

  3. culinaire amoula says:

    Une jolie recette!!

  4. Rachana says:

    A delicious pilaf. Love the addition of grape molasses.

  5. Peter says:

    Joumana, beautifully plated yet still a humble, simple and yummy dish…love bulgur and under-rated kale.

  6. domi says:

    Voilà un plat ” santé ” pour préparer les fêtes, bisous et passe un bon WE

  7. Susan says:

    This is the second bulgur pilaf I’ve seen today. I love the kale in this version! Another great recipe.

  8. Caffettiera says:

    I never have enough recipes of easy, healthy and filling sides and this one fits the bill perfectly. I’ve also recently decided to buy my first grape molasses bottle, and any use for it is very welcome.

  9. deana says:

    You have inspired me completely with this… I have beet greens tonight that I am using for this… can’t wait to try it… in about 1/2 an hour!

  10. Claudia says:

    You got me at “rustic.” I always go or the seemingly humble.

  11. Chiara says:

    An original pilaf Joumana, easy to make and delicious…have a good weekend…

  12. Jamie says:

    First, I love chard and just don’t make it often enough. And this is just the kind of fast, healthy and warming meal we love. And with chard! I love it!

  13. Asmita says:

    Yummy pilaf, so healthy and your presentation is fabulous!

  14. Kiran @ KiranTarun.c says:

    Love pilaf and the variations of ingredients. Beautiful presentation 🙂

  15. Katie@Cozydelicious says:

    This looks wondrful! My kind of meal… simple, healthy, hearty and tasty! I bet it even reheats well – I’m thinking I’ll double the recipe to have leftovers for lunch!

  16. Yasmeen @ Wandering says:

    The perfect side to any meat dish. Bulgur is my favorite go-to grain. It’s so versatile, easy and healthy, as you’ve shown here!

    We make it 2-3 times per week, with all kinds of things: nuts, dried fruit, herbs, greens, you name it 🙂

  17. Oui, Chef says:

    Love the versatility of this dish, and the photo is just gorgeous!

  18. Magic of Spice says:

    What a unique and beautiful pilaf! A favorite 🙂

  19. Mariam says:

    I love all your vegan meals! I have loads of swiss chard growing and youve given me some great ideas for using it.

    Also, more aubergine and courgette dishes would be much appreciated!

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