Oh friends, today’s recipe’s a treat. A healthy, tasty treat brought to you by another blogger I follow. Her real name’s Dara Michalski, but she goes by the moniker “Cookin’ Canuck” – she’s originally from Canada, you see.
Dara adopted this from Deborah Madison’s bible Vegetarian Cooking for Everyone and I tweaked Dara’s take yet again. Serve this flavorful pilaf alongside a nice piece of broiled fish (brush it with olive oil and dust it with cumin and salt and pepper too, if you like) or a piece of grilled chicken. Just be forewarned – the side dish might steal the show at supper.
Spiced Bulgur Pilaf With Dried Cherries & Pine Nuts (adapted from the Cookin' Cunuck's recipe)2 T. extra-virgin olive oil 1 medium onion, diced 1 clove of garlic, crushed 1 t. ground coriander 1 t. ground cumin 1 c. bulgur Kosher salt to taste 1 ¼ c. low-sodium chicken broth (or vegetable broth if you wish) 1/3 c. dried cherries, coarsely chopped 2 scallions, sliced thinly 1/3 c. pine nuts, toasted
Heat the olive oil in a medium saucepan over low heat. Add the onion, garlic, coriander, cumin and a sprinkle of salt. Sauté until the onion is translucent. Add the bulgur and the broth, turn the heat up to medium-high, and bring to a boil. Lower the heat, cover and simmer for 10 minutes, or until the liquid is absorbed. Remove from the heat and mix in the cherries. Let stand for 5 minutes. Just before serving, stir in the green onions and pine nuts, fluffing the pilaf as you go.