Bulgur Pilaf with Pine Nuts and Currants

"Not only a quick-cooking side dish, this pilaf also makes an excellent filling for cabbage, chard, and grape leaves." Vegetarian Cooking for Everyone

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Name: Bulgur Pilaf with Pine Nuts and Currants
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Vegetarian
Ingredients: 1-2 tbs olive oil; 1 small onion very finely diced; 1 clove garlic minced; 1 tbs chopped dill or 1 tsp dried dill; 1/2 tsp ground allspice; 1 cup bulgur rinsed; salt; 1/3 cup currants, dried cranberries, or dried cherries; 1/3 cup pine nuts toasted

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INGREDIENTS

1-2 tbs olive oil
1 small onion ; very finely diced
1 clove garlic ; minced
1 tbs chopped dill or 1 tsp dried dill
1/2 tsp ground allspice
1 cup bulgur ; rinsed
salt
1/3 cup currants, dried cranberries, or dried cherries
1/3 cup pine nuts ; toasted

Servings

INSTRUCTIONS

Heat the oil in an 8-inch skillet or a 3-quart saucepan over medium heat. Add the onion, garlic, dill, and allspice and cook, stirring frequently, until the onion is translucent, 3-4 minutes. Add the bulgur and 1/4 tsp salt and cook for 1 minute more. Pour in 1 1/4 cups water, bring it to a boil, then lower the heat and cook, covered for 10 minutes. Stir in the currants,remove from the heat, cover, and let stand for 5 minutes more. Fluff with a fork, add the pine nuts, and fluff again.

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Nutrition

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Serving Size: 1 Serving (95g)
Recipe Makes: 4 Servings

Calories: 283
Calories from Fat: 80 (28%)

Amt Per Serving		% DV

	Total Fat 8.9g	12 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 3g
Cholesterol 0mg		0 %
Sodium 11.5mg		0 %
Potassium 341.6mg		9 %
Total Carbohydrate 47.2g		14 %
	Dietary Fiber 10.9g	44 %
	Sugars, other 36.3g
Protein 8.3g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 283

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