Earthy, hearty cracked wheat and crisp nuts.
If you’ve never tried bulgur, you’re missing out on a chewy, hearty texture, a nutty flavor, and a whole lot of fiber! Unlike a lot of whole grains, it cooks very quickly. This makes it the perfect choice for busy weeknight dinners. This recipe is flavored heavily with garlic and basil, and tossed with toasted pine nuts to add crunch and flavor. Serve it alongside any grilled meat, fish, or even tofu for a filling meal, and it makes a nice substitute for rice. Stuff it into ripened summer tomatoes or toss it with fresh mozzarella and cherry tomatoes for a unique twist on the classic Caprese salad. You can find bulgur in the rice and grains aisle of your supermarket; if your grocery store has a bulk section, you may be able to find it there as well.
Italian Bulgur Pilaf with Toasted Pine Nuts
- 1 cup bulgur wheat
- 1 1/2 cups water or homemade vegetable stock
- 1 bunch basil leaves fresh
- 1 garlic clove minced
- 1 lemon zested
- 1/4 cup pine nuts
- 2 tablespoons extra virgin olive oil
- sea salt
- black pepper freshly ground
- Bring the water or stock to a boil with a pinch of salt. Add the bulgur, cover and turn off the heat. Set aside for 15 minutes.
- Using a sharp knife, finely chop the basil and mix with the lemon zest and garlic and a pinch of salt. Set aside.
- To toast the pine nuts, put in a dry skillet over medium heat. Stir constantly until they begin to turn brown and become fragrant. Immediately remove from heat and remove from the pan to avoid burning.
- After the bulgur has steeped for 15 minutes, remove the lid and add the basil mixture, olive oil and toasted pine nut before serving.
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