Bulgur and Pine Nut Pilaf

Sauteing the uncooked bulgur and pine nuts in oil before adding the water will give this dish a deeper, toastier flavor. This keeps for up to a week if stored in a tightly covered container in the refrigerator. It reheats easily in a microwave.

Ingredients

2 Tbsp. extra-virgin olive oil
1/2 cup bulgur
1/4 cup pine nuts
1/2 cup boiling water
1 Tbsp. freshly lemon juice
Pinch of salt, to taste
1 Tsp. minced fresh dill
1 to 2 tablespoons finely minced chives or scallion
1 Tbsp. currants (optional)

Directions

Heat 1 tablespoon of olive oil in a medium skillet with a tight-fitting lid. Add the uncooked bulgur and the pine nuts, and saute over medium heat for about 5 minutes, or until it gives off a toasty smell. Keep stirring during this process to be sure it doesn't burn. Pour in the boiling water and place the lid on the pan. Remove from heat and let stand 30 minutes. Stir in the remaining 1 Tbsp. of olive oil and lemon juice, and add little salt to taste. Stir in dill, chives or scallions, and currants, if using. Serve warm or at room temperature.


From: Eat Drink & Weigh Less by Mollie Katzen and Walter Willett. M.D.