This bulgur pilaf is a Turkish recipe from Sima Othman Yassine’s Al tabekh al-terkey. It is light, easy, versatile; this version caught my eye because I had all of the required ingredients waiting to be used: Walnuts, green pepper, raisins and (white) coarse bulgur.
One important point to note is bulgur has more protein and more fiber than brown rice; in case these things are noteworthy to you. I like the taste of bulgur better anyway.
INGREDIENTS: 4 servings (as a side dish), adapted
- 1 onion chopped fine
- 1/4 cup veg oil
- 2 cups water
- 1 cup bulgur #3 or #4 (coarse)
- 1/2 tsp cinnamon
- 1/2 cup walnuts coarsely chopped
- 1/4 cup golden raisins
- salt, to taste
- 1 chopped green pepper
1. In a deep skillet over medium heat, pour the oil and fry the onions till golden; add the peppers and fry for a couple of minutes; add the bulgur and fry till the grains are coated in oil; add the water, spices, raisins and walnuts and bring to a simmer; cook the mixture for 25 minutes or so. Serve.
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