The Yummiest Bulgur Pilaf

whole grains

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.

Serves 4.