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-> Kugels and Side Dishes
Amarante
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Thu, Aug 13 2020, 11:13 am
Bulgur “Pilaf” With Swiss Chard and Dried Apricots
Serves 4
1 cup bulgur
1 cinnamon stick
½ cup dried apricots, cut into ¼-inch cubes
1 ½ tablespoons unsalted butter - subbed Country Crock plant butter
½ cup roughly chopped raw pistachios
¾ teaspoon ground cumin
½ teaspoon kosher salt
1 tablespoon extra-virgin olive oil
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 bunch Swiss chard, stems removed and leaves chopped
¼ teaspoon freshly ground black pepper
Freshly squeezed lemon juice or pomegranate molasses, for drizzling
1. Bring a large pot of salted water to a boil. Add the bulgur and cinnamon; cook for about 9 minutes. Stir in the apricots and cook 2 to 3 minutes more, or until the bulgur is tender (this might vary depending on how coarse the bulgur is). Drain well and discard the cinnamon.
2. In a large skillet over medium-high heat, melt the butter. Add the pistachios, cumin, and ¼ teaspoon salt. Cook, stirring, until golden, about 2 minutes. Transfer to a bowl.
3. Wipe out the skillet with a paper towel. Return it to medium heat and add the oil, garlic, and shallot. Cook, stirring, until the garlic is fragrant, about 30 seconds. Add the chard, the remaining ¼ teaspoon salt, and the pepper. Cook, tossing, until the chard is wilted, about 3 minutes. Stir in the bulgur mixture and pistachios. Toss over the heat for 1 minute until warmed through. Transfer to serving plates and drizzle with lemon juice or pomegranate molasses.
What Else?
• Spinach makes a good Swiss chard stand-in. Use 1 large bunch or 1 quart baby spinach. I’ve also made this with kale, and it’s delicious, but the kale needs a few extra minutes in the skillet to soften properly. If it’s still tough after 5 minutes, stir in a few tablespoons of water to help steam it.
• Slivered almonds or pine nuts can be substituted for the pistachios, and you can use practically any dried fruit in place of the apricot. Raisins, prunes, and cranberries will work particularly well.
“• If you were in Turkey, you might find a similar dish drizzled with brown butter. If this sounds good to you, by all means go for it. I’ve done it many times and it’s divine, if on the rich side of pilaf. That’s not a bad thing, as long as you know what you’re getting.
• If you fry an egg or two and slide them on top of this pilaf, it will stand as a meal all by itself.
A Dish by Another Name
• To make Quinoa “Pilaf” with Swiss Chard and Dried Apricots, replace the bulgur with quinoa and cook for 8 minutes. It still won’t be a classic pilaf, but you won’t have to worry about the grains overcooking and turning mushy.”
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