BVR: Bulgur Pilaf With Cumin And Chickpeas

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* Exported from MasterCook *

 

Bulgur Pilaf With Cumin And Chickpeas

 

Recipe By : The Best Vegetarian Recipes, by Martha Rose Shulman, p. 141

Serving Size : 4 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Main Dishes, Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup medium bulgur

1/2 teaspoon salt -- or more to taste

1 tablespoon extra virgin olive oil

1/8 teaspoon cumin seeds

crushed in a mortar and pestle

1 small onion -- chopped

1 1/2 cups cooked chickpeas

(one 15-ounce can or 3/4 cups dried

and cooked)

2 tablespoons fresh lemon juice -- (optional), up to 3

Plain nonfat yogurt

 

This easy pilaf is a perfect marriage of Middle Eastern ingredients. MAKES

4 TO 6 SERVINGS.

 

1. Place the bulgur in a bowl and add the salt. Stir with a spoon or mix

with your hands to distribute the salt evenly. Pour in 2 1/2 cups boiling

water. Let sit for 15 to 20 minutes, until the bulgur is soft. Drain off

any excess water through a strainer and press the bulgur in the strainer to

extract more water.

 

2. Heat the oil in a large, heavy nonstick skillet over medium heat. Add

the cumin seeds. Cook, stirring, just until they begin to color and smell

fragrant, about 1 minute. Stir in the onion. Cook, stirring, until

tender, about 5 minutes. Stir in the bulgur and chickpeas. Heat through,

stirring. Then add the lemon juice, if desired.

 

3. Remove from the heat, taste, and adjust the salt. Serve hot or warm,

topped with yogurt.

 

Advance preparation: Reconstituted bulgur keeps for a few days in the

refrigerator, so you can have the bulgur on hand and make this at the last

minute, or make it with leftover bulgur.

 

To cook the chickpeas: Soak in 3 times their volume of water for 6 hours or

overnight. Drain the chickpeas and transfer to a large pot. Adds 8 cups

water. Bring to a boil, reduce the heat, and simmer for 1 hour.

 

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