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Cook Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:6Yield:6 servings, about 1 cup eachJump to Nutrition Facts
Cook Time:30 minsAdditional Time:20 minsTotal Time:50 minsServings:6Yield:6 servings, about 1 cup each
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:20 mins
Additional Time:
20 mins
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Yield:6 servings, about 1 cup each
Yield:
6 servings, about 1 cup each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonsextra-virgin olive oil2cupschopped onion1clovegarlic, finely chopped1 1/2 cups bulgur, preferably medium or coarse (see Note)½teaspoonground turmeric½teaspoonground cumin2 cups vegetable broth, or reduced-sodium chicken broth1 ½cupschopped carrot2teaspoonsgrated or finely chopped fresh ginger1teaspooncoarse salt¼cuplightly packed finely chopped fresh dill¼cuplightly packed finely chopped fresh mint¼cuplightly packed finely chopped flat-leaf parsley3tablespoonslemon juice, or more to taste1/2 cup chopped walnuts, toasted (see Tip)
Cook Mode(Keep screen awake)
Ingredients
2tablespoonsextra-virgin olive oil
2cupschopped onion
1clovegarlic, finely chopped
1 1/2 cups bulgur, preferably medium or coarse (see Note)
½teaspoonground turmeric
½teaspoonground cumin
2 cups vegetable broth, or reduced-sodium chicken broth
1 ½cupschopped carrot
2teaspoonsgrated or finely chopped fresh ginger
1teaspooncoarse salt
¼cuplightly packed finely chopped fresh dill
¼cuplightly packed finely chopped fresh mint
¼cuplightly packed finely chopped flat-leaf parsley
3tablespoonslemon juice, or more to taste
1/2 cup chopped walnuts, toasted (see Tip)
Directions
Heat oil in a large high-sided skillet or broad shallow saucepan with a tight-fitting lid over medium heat until hot enough to sizzle a piece of onion. Add onion, reduce heat to medium-low and cook, stirring often, until golden brown, 12 to 18 minutes. Stir in garlic and cook, stirring, for 1 minute. Add bulgur, turmeric and cumin and cook, stirring, until the bulgur is coated with oil, about 1 minute.
Add broth, carrot, ginger and salt and bring to a boil, stirring. Cover and cook over medium-low heat until all the broth is absorbed and there are “eyes” or indentations in the surface of the bulgur, about 15 minutes. (Do not stir the pilaf.) Remove from the heat and let stand, covered, for 5 minutes.
Stir dill, mint, parsley and lemon juice into the pilaf. Serve topped with walnuts.
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days. Add more lemon juice and/or salt to taste before serving.
Tip: To toast chopped walnuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Originally appeared: EatingWell Magazine, March/April 2009
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Nutrition Facts(per serving)273Calories12gFat39gCarbs7gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
