Bulgur Pilaf with Potatoes and Pistachios
Most people think “rice” when they think “pilaf,” but bulgur is also a traditional pilaf grain. Bulgar is quick and filling and great on a cool autumn night.
Serves 4
2 Tbs. olive oil, divided
12 oz. new potatoes, diced
2 zucchini, diced (about 2 cups)
3 cloves garlic, minced (about 1 Tbs.)
1 1/2 cups bulgur
3 large shallots, chopped (about 1/2 cup)
1 Tbs. ground coriander
2 1/4 cups low-sodium roasted vegetable broth
1/2 cup unsalted pistachios, coarsely chopped
1/3 cup chopped fresh parsley
Directions
1. Heat 1 Tbs. oil in large pot or Dutch oven over medium-high heat. Add potatoes, and cook 7 to 10 minutes, or until just golden, stirring often. Stir in zucchini and garlic, and sauté 1 minute, or until vegetables are coated with oil. Transfer mixture to plate.
2. Heat remaining 1 Tbs. oil in pot over medium-high heat. Add bulgur, shallots and coriander, and cook 2 to 3 minutes, or until bulgur grain is lightly toasted and has nutty fragrance, stirring often.
3. Stir in potato mixture. Add broth, and bring to a boil. Reduce heat to low, cover, and simmer 10 to 15 minutes, or until all broth is absorbed. Fold in pistachios and parsley, and season with salt and pepper. Cover, and let stand 2 minutes. Fluff with fork, and serve hot.
Nutritional Information
Per SERVING: Calories: 449, Protein: 14g, Total fat: 15g, Saturated fat: 2g, Carbs: 69g, Cholesterol: mg, Sodium: 372mg, Fiber: 14g, Sugars: 4g
Although I am a huge fan of bulgur I did not particularly like this recipe. I think its probably the potatoes in it...not sure. It does not look too apealing either which is probably why Vegetarian time did not post a picture of it! Haa! Haa! I made it for lunch for hubby and me. He did not complain but I could tell he was not enjoying it much. When my kids got back from school they refused to even taste it :( Well, bottom line....its okay to skip this recipe.
Until next time...
XOXO
Serves 4
2 Tbs. olive oil, divided
12 oz. new potatoes, diced
2 zucchini, diced (about 2 cups)
3 cloves garlic, minced (about 1 Tbs.)
1 1/2 cups bulgur
3 large shallots, chopped (about 1/2 cup)
1 Tbs. ground coriander
2 1/4 cups low-sodium roasted vegetable broth
1/2 cup unsalted pistachios, coarsely chopped
1/3 cup chopped fresh parsley
Directions
1. Heat 1 Tbs. oil in large pot or Dutch oven over medium-high heat. Add potatoes, and cook 7 to 10 minutes, or until just golden, stirring often. Stir in zucchini and garlic, and sauté 1 minute, or until vegetables are coated with oil. Transfer mixture to plate.
2. Heat remaining 1 Tbs. oil in pot over medium-high heat. Add bulgur, shallots and coriander, and cook 2 to 3 minutes, or until bulgur grain is lightly toasted and has nutty fragrance, stirring often.
3. Stir in potato mixture. Add broth, and bring to a boil. Reduce heat to low, cover, and simmer 10 to 15 minutes, or until all broth is absorbed. Fold in pistachios and parsley, and season with salt and pepper. Cover, and let stand 2 minutes. Fluff with fork, and serve hot.
Nutritional Information
Per SERVING: Calories: 449, Protein: 14g, Total fat: 15g, Saturated fat: 2g, Carbs: 69g, Cholesterol: mg, Sodium: 372mg, Fiber: 14g, Sugars: 4g
Although I am a huge fan of bulgur I did not particularly like this recipe. I think its probably the potatoes in it...not sure. It does not look too apealing either which is probably why Vegetarian time did not post a picture of it! Haa! Haa! I made it for lunch for hubby and me. He did not complain but I could tell he was not enjoying it much. When my kids got back from school they refused to even taste it :( Well, bottom line....its okay to skip this recipe.
Until next time...
XOXO
Comments