Lime Scented Bulgar Pilaf With Raisins And Pine Nuts Recipes

BULGARIAN BULGUR PILAF

Steps:

• Heat the oil in a heavy pan and when just hot add the onion and sauté.
• Stir in bulgur and season.
• Add the sultanas and hot chicken stock and cook until bulgur is soft, and all the liquid is absorbed (about 20-30 minutes).
• Sprinkle with the pine nuts and swirl over the honey.
• Serve hot.

BULGUR WITH RAISINS AND PINE NUTS

Steps:

• Toast 1 cup bulgur in olive oil in a saucepan over medium heat, stirring, 5 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, 12 minutes. Stir in 1/4 cup chopped mixed parsley, mint and/or scallions, 2 tablespoons each olive oil, toasted pine nuts and chopped raisins, and the juice of 1/2 lemon. Season with salt.

BULGAR PILAF WITH CHESTNUTS AND SPICY TANGERINE BROWN BUTTER

Steps:

• Heat oil with 1 teaspoon butter in a 3 quart saucepan. When butter melts, add onion and saute until translucent, about 3 minutes. Add bulgur and allspice, and saute for 2 minutes longer.
• Stir in the broth, chestnuts and raisins, and bring to a vigorous boil. Reduce heat to low, cover, and let cook until bulgur is tender, all liquid is absorbed and there appear to be holes or "eyes" (when it looks at you, it's done) in the surface of the bulgur, about 15 to 20 minutes.
• Turn off heat, place a clean dish towel or paper towel between top of pot and lid, and let stand for 5 to 10 minutes longer.
• Meanwhile, melt remaining butter in a small skillet. When white foam falls to the bottom of the pan and starts to smell nutty (about 3 minutes, but timing will depend on the amount of butter you use), add zest and red pepper. Cook for 30 seconds longer, then turn off heat.
• To serve, mound pilaf onto a platter and drizzle butter and red pepper mixture on top. Sprinkle with cinnamon and garnish with dill.

BULGUR PILAF WITH DRIED FRUIT AND NUTS

Steps:

• Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours. Place a strainer over a bowl, and drain the dried fruit. Cut in thin slices.
• Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer. Meanwhile, melt the butter in a saucepan over medium heat. Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty. Add the salt, dried fruit and water, and bring to a boil. Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed. Remove from the heat, cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes.
• Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.

PLAIN BULGUR PILAF

Steps:

• Bring the water or stock to the boil in a large pan and pour in the bulgur. Add salt and pepper (taking into account the saltiness of the stock) and cook, covered, over low heat for 10-15 minutes, until it is tender and all the liquid is absorbed, adding a little water if it becomes too dry.
• Stir in the butter or oil and leave off heat, covered, for 15 minutes, to allow the wheat to swell and become tender before serving.
• Variations
• For a grand and delicious pilaf, stir in 2-3 tablespoons toasted pine nuts or slivered almonds and 2 tablespoons raisins when you pour in the bulgur.
• For burghul bil shaghria, use half the amount of bulgur with 1/2 pound dry vermicelli broken into small pieces in your hands and toasted in a dry frying pan or under the broiler, stirring often, until browned.

BULGUR PILAF WITH RAISINS AND PINE NUTS

Steps:

• Bring the water or stock to boil in a pan. Add the bulgur, salt (taking into account the saltiness of the stock), and pepper and stir, then cook, covered, on very low heat for about 15 minutes, or until the liquid is absorbed and the grain tender. Turn off the heat and leave, covered, for 10 minutes, or until the grain is plump and tender.
• Fry the pine nuts in a tablespoon of the butter or oil, shaking the pan until golden. Stir it into the bulgur with the remaining butter or oil and the drained raisins and heat through.