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    You are in: Home / Recipes / Bulgur and Pumpkin Pilaf Recipe
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    Bulgur and Pumpkin Pilaf

    Bulgur and Pumpkin Pilaf. Photo by brokenburner

    1/1 Photo of Bulgur and Pumpkin Pilaf

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    KLHquilts's Note:

    I haven't made this yet ... it has been on my "recipes to try" list for over a year. I'm posting it for ZWT3 -- maybe I'll finally make it!

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    Units: US | Metric


    1. 1
      NOTE: For a really delicious flavor, use Homemade Curry Powder for curry powder.
    2. 2
      Heat oil in medium sauce pan over medium heat. Add onion, pumpkin, and spices. Cook, stirring frequently, until onion is tender (about 5 minutes). If mixture starts to stick at all, add water as necessary.
    3. 3
      Add bulgur and stir to mix. Cook and stir for about 2 minutes. Stir in broth, salt, and pepper. When mixture boils, cover saucepan, reduce heat to low, and cook 15 minutes or until liquid has been absorbed. (Don't let it stick).
    4. 4
      Fluff with fork before serving.

    Ratings & Reviews:

    • on October 03, 2010


      This is great, my first time really cooking with pumpkin. I subbed quinoa for bulgur and let it cook dry for a few extra minutes before adding the water (I didn't have stock). I added just a little maple syrup because it just seemed to be asking for it. Would make this again, thanks!

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    • on October 05, 2009


      The last time I tried a bulgur / pumpkin combination, I was disappointed -- even though I like both ingredients -- so I was wary of trying this recipe. But I am so glad I did, because it was wonderful! I skipped the oil altogether and didn't miss it. I also used a buttercup squash instead of pumpkin, and crushed bay leaves since that was all I had; and consomme instead of the vegetable broth. The curry powder lent such a pretty color to the dish but the flavor wasn't at all overpowering. Thanks for posting!

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    • on July 12, 2009


      I found this recipe by searching for healthy Indian foods. I was a bit skeptical of this recipe but I LOVED it. I was almost like candy, but for dinner and incredibly healthy. I used extra virgin olive oil instead of vegetable, used 1 1/3 cups canned pumpkin, chicken broth because I didn't have vegetable, sweet curry powder instead of the regular spicy kind, and the first time I made it I accidentally used ground white pepper (which has a sort of white-wine taste) and it tasted so good I used it the second time. This is a definite new regular meal. Thanks so much for sharing, I absolutely love it, especially the pumpkin-onion combination (which I'd never thought of before). One thing for anyone else trying this: my parents and sister hated it, but they are not pumpkin fans like I am. I personally don't think it tastes SUPER pumpkin-y, but that's just me. Try it out and see how you like it. I was really surprised to find that I was the only one who liked it, because it tastes like heaven to me.

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    Nutritional Facts for Bulgur and Pumpkin Pilaf

    Serving Size: 1 (91 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 115.4
    Calories from Fat 17
    Total Fat 1.9 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 102.2 mg
    Total Carbohydrate 23.1 g
    Dietary Fiber 4.9 g
    Sugars 1.7 g
    Protein 3.5 g

    The following items or measurements are not included:

    vegetable broth

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