Hearty Bulgur Pilaf
Bulgur’s nutty flavor and wholesome texture make this a hearty winter dish to serve with poultry and roasted meats.
An attractive way of presenting this side dish is to pack the mixture into a ring mold and bake it briefly.
Once unmolded, fill the center with baby peas, broccoli florets, or any bright green vegetable. Either coarse or fine bulgur is appropriate.
- 1 tsp unsalted butter
- 1 tsp + 2 tbs Vegetable Oil
- 6 oz Italian sweet sausage, casing removed (optional)
- ¾ cup chopped onion
- 1 cup bulgur, coarse or fine grind
- ⅓ cup golden raisins
- ¼ cup pine nuts, toasted
- 11/2 oz Glace de Poulet Gold® + 13/4 cup hot water ***
- Use unsalted butter to grease a 4 or 5 cup ring mold
- Heat 1 tsp of oil in a small skillet and cook sausage until browned, breaking it into small pieces with a spatula. Set aside.
- Preheat oven to 325°F.
- Heat remaining 2 tbs oil in a large skillet over medium-high heat. Sauté onion until translucent and soft, 5 to 6 minutes.
- Add bulgur, raisins, pine nuts, sausage, and diluted Glace de Poulet Gold®.
- Bring liquid to a boil, then reduce heat to medium-low, cover, and cook until liquid has been absorbed, about 15 minutes, fluffing bulgur every 5 minutes.
- Spoon pilaf into mold, smoothing to make it even. Cover with foil, and bake until lightly browned around the edges, about 15 minutes.
- Remove from oven, run a knife around edges and shake to loosen bulgur before unmolding onto a serving plate.