Bulgur-Pine Nut Pilaf
Sautéing the uncooked bulgur and pine nuts in oil before adding the water gives this dish a deeper, toastier flavor.
This keeps for up to a week if stored in a tightly covered container in the refrigerator.
2 servings (¾ cup per serving)
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, vegan, vegetarian
Five Ingredients or LessYes
Taste and Texturenutty, savory, sweet
- 2 tablespoons extra virgin olive oil
- ½ cup bulgur
- ¼ cup pine nuts
- ½ cup boiling water
- 1 tablespoon freshly squeezed lemon juice
- Pinch of salt
- 1 teaspoon minced fresh dill
- 1 to 2 tablespoons finely minced chives or scallion
- 1 tablespoon currants (optional)
Heat 1 tablespoon of the oil in a medium-small skillet with a tight-fitting lid.
Add the uncooked bulgur and the pine nuts, and sauté over medium heat for about 5 minutes, or until it gives off a toasty smell. Keep stirring during this process to be sure the bulgur doesn’t burn.
Pour in the water and place the lid on the pan. Let stand 30 minutes.
Stir in the second tablespoon of olive oil and the lemon juice, and add a little salt to taste.
Stir in the remaining ingredients, and serve warm or at room temperature.
2007 Tante Malka, Inc., and Walter Willett, M.D.