Bulgur with raisins and pine nuts
Votes: 2
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Toasting dry bulgur in oil before cooking creates a delicious, fluffy side dish. Toasting also imparts a nutty flavor that's perfectly complemented by pine nuts. Add plenty of fresh herbs and raisins to the cooked bulgur, and you'll have a delicious, flavorful Middle Eastern-inspired side dish. Serve with grilled meats.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup bulgur
- 1/4 cup chopped parsley, mint, and/or green onion mixture
- 2 tablespoons pine nuts
- 2 tablespoons chopped raisins
- Juice of half a lemon
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Cooking the dish according to the recipe:
- In a saucepan over medium heat, sauté 1 cup bulgur in olive oil, stirring, for 5 minutes. Add 1.5 cups water and 0.5 teaspoon coarse salt. Bring to a boil, then reduce heat to low; cover and simmer until the water is absorbed, 12 minutes.
- Stir in 1/4 cup chopped parsley, mint, and/or green onion, 2 tablespoons each olive oil, toasted pine nuts, and chopped raisins, and the juice of 1/2 lemon. Season with salt to taste.
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