Bulgar Pilaf with Pecans

Bulgar Pilaf is a wonderful alternative to my usual Rice Pilaf. I use essentially the same ingredients but substitute bulgar wheat for the rice. Bulgar is whole wheat that has been cooked and dried. The bran has been partially removed then the wheat is cracked into coarse crumbs. Bulgar has a nice chewy texture and a nutty flavor that accepts whatever seasoning you add to your recipe. You might know bulgar best as the main ingredient in Tabbouleh, that delightful middle eastern salad.

Having some “down” time I decided to clean out and organize my pantry. Yikes! I should have done this months ago. Amazing what I found including not one, but two bags of bulgar! Bulgar cooks quickly so in about twenty minutes you have a lovely side dish that serves 4-6 people. It pairs wonderfully with chicken, pork or beef. To accentuate the nutty flavor of the wheat, I decided to toast a handful of pecans and toss them in after the pilaf was cooked. Real tasty! You can make this a vegetarian dish by using vegetable broth instead of chicken broth.

Here’s what we’ll need.

Bulgar Pilaf with Pecans

Seasoned with celery, onion, and red bell pepper, this pilaf is sure to please! Add in the earthiness of mushrooms, top with toasted crunchy pecans and this side dish is a welcome change from rice or potatoes. It can be made in advance, then reheated, just save the pecans to toss in last.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

1x2x3x

• 1/2 cup diced celery
• 4-5 mushrooms stems removed and sliced
• 2 Tbsp diced onions
• 2 Tbsp diced red bell pepper
• 2 Tbsp butter
• 2 cups chicken broth
• 1 cup bulgar wheat
• 1 tsp minced fresh rosemary
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/3 cup pecans I just grabbed a handful!

Instructions

 

• First, toast the pecans by placing them in a dry skillet over medium high heat. Cook 3-4 minutes, tossing often to prevent burning. Remove from heat and set aside.
  
• Melt the butter in a 10 inch skillet and saute' the celery, onions, red bell peppers and mushrooms for about five minutes until softened.
  
• Add the bulgar to the skillet.
  
• Pour in the chicken broth and stir in the rosemary, salt and pepper.
  
• Bring to a boil, lower heat to a simmer. Cover and cook for 15 minutes.
  
• Uncover and fluff with a fork.
  
• Coarsely chop the pecans.
  
• Sprinkle the toasted pecans over the top and give it a quick toss.
  
• Spoon the pilaf into a serving bowl, sprinkle with a little parsley if you like and serve!
  
• Thanks for stopping by today friends. I think it's good to step outside of our comfort zones from time to time and cook up something new and delicious. Hope you enjoy this one. Until next time, Journey on! Hugs and much love from me, Karen, TJG

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