Fresh Herb and Lemon Bulgur Pilaf Recipe

Lemon and herbs give this healthy pilaf recipe great flavor.

July 21, 2009
By Eating Well 
Fresh Herb and Lemon Pilaf
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High on vitamins and minerals and low on saturated fat, this bulgur pilaf recipe makes a great side dish.
KEN BURRIS
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This pilaf, made with nutty bulgur, gets plenty of bright flavor from fresh dill, mint, parsley, ginger and lemon.

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Ingredients:
2 tablespoons extra-virgin olive oil
2 cups chopped onion
1 clove garlic, finely chopped
1 1/2 cups bulgur, preferably medium or coarse (see Note)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
2 cups vegetable broth or reduced-sodium chicken broth
1 1/2 cups chopped carrot
2 teaspoons grated or finely chopped fresh ginger
1 teaspoon coarse salt
1/4 cup lightly packed finely chopped fresh dill
1/4 cup lightly packed finely chopped fresh mint
1/4 cup lightly packed finely chopped flat-leaf parsley
3 tablespoons lemon juice, or more to taste
1/2 cup chopped walnuts, toasted (see Tip)

Instructions:

  1. Heat oil in a large high-sided skillet or broad shallow saucepan with a tight-fitting lid over medium heat until hot enough to sizzle a piece of onion. Add onion, reduce heat to medium-low and cook, stirring often, until golden brown, 12 to 18 minutes. Stir in garlic and cook, stirring, for 1 minute. Add bulgur, turmeric and cumin and cook, stirring, until the bulgur is coated with oil, about 1 minute.
  2. Add broth, carrot, ginger and salt and bring to a boil, stirring. Cover and cook over medium-low heat until all the broth is absorbed and there are "eyes" or indentations in the surface of the bulgur, about 15 minutes. (Do not stir the pilaf.) Remove from the heat and let stand, covered, for 5 minutes.
  3. Stir dill, mint, parsley and lemon juice into the pilaf. Serve topped with walnuts.

Yield: 6 servings, about 1 cup each
Degree of Difficulty: Easy
Total Time: 50 minutes
Prep Time: 30 minutes
To Make Ahead: Cover and refrigerate for up to 2 days. Add more lemon juice and/or salt to taste before serving.

Tips and Notes:

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