Bulgur Pilaf with Raisins and Pine Nuts
This grand bulgur pilaf spread throughout theĀ countries that were part of the Ottoman Empire. It is used as aĀ side dish and a stuffing.
- 4Ā½ cups chicken stock (page 143) (or you may use a bouillonĀ cube) or water
- 3 cups (1 pound) coarse-ground bulgur, washed in cold water
- and drained
- Salt and pepper
- Ā½ cup pine nuts
- 4-5 tablespoons butter or vegetable oil
- ā cup black or golden raisins, soaked in water for Ā½ hour
Instructions:
- Bring the water or stock to boil in a pan. Add the bulgur, saltĀ (taking into account the saltiness of the stock), and pepper and stir,Ā then cook, covered, on very low heat for about 15 minutes, or untilĀ the liquid is absorbed and the grain tender. Turn off the heat andĀ leave, covered, for 10 minutes, or until the grain is plump andĀ tender.
- Fry the pine nuts in a tablespoon of the butter or oil, shaking theĀ pan until golden. Stir it into the bulgur with the remaining butter orĀ oil and the drained raisins and heat through.