Imagine a dish that transports you to the sun-drenched landscapes of the Middle East with just one bite - our Bulgur Pilaf with Pine Nuts is exactly that culinary magic! This incredibly simple yet sophisticated recipe transforms humble ingredients into a restaurant-worthy side dish that will have your family and guests begging for seconds. With its nutty aroma, golden-toasted pine nuts, and perfectly fluffy bulgur, this pilaf is about to become your new go-to recipe for elevating any meal from ordinary to extraordinary.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 1 cup bulgur
- 1/4 cup pine nuts
- 1 onion, chopped
- 2 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a medium saucepan over medium heat. Add chopped onions and sauté until they become translucent and slightly golden, approximately 4-5 minutes.
- Add pine nuts to the pan and toast them lightly, stirring constantly to prevent burning. The nuts should turn a light golden brown and release a fragrant aroma, which takes about 2-3 minutes.
- Pour in the bulgur and stir to coat the grains with oil, allowing them to lightly toast and become fragrant for about 1-2 minutes.
- Pour the vegetable broth into the pan, stirring to combine all ingredients. Season with salt and pepper according to your taste preference.
- Bring the mixture to a gentle boil, then reduce heat to low. Cover the pan with a tight-fitting lid and simmer for 15-20 minutes, or until the bulgur has absorbed all the liquid and becomes tender.
- Remove from heat and let the pilaf rest, covered, for 5 minutes to allow the grains to fully absorb any remaining moisture and become fluffy.
- Fluff the bulgur with a fork, check seasoning, and serve hot as a side dish or light main course.
Tips
- Toast Your Ingredients: The key to incredible flavor is toasting both the pine nuts and bulgur before adding liquid. This releases essential oils and creates a deeper, more complex taste profile.
- Watch Your Heat: When sautéing onions and toasting pine nuts, use medium heat and stir constantly to prevent burning. Golden brown is what you're aiming for, not dark brown or black.
- Liquid Absorption is Critical: Use a tight-fitting lid and resist the urge to peek while the bulgur is cooking. This ensures even heat distribution and perfect moisture absorption.
- Resting Time Matters: Those extra 5 minutes of resting after cooking allow the bulgur to become perfectly fluffy and absorb any remaining moisture.
- Customize Your Pilaf: Feel free to add herbs like parsley or mint, or mix in some dried fruits like currants for extra complexity.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 8g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 0mg
