Bulgur and Pumpkin Pilaf

Submitted by KLHquilts

"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!"

 

• Ready In: 40mins
• Ingredients: 10
• Serves: 6

ingredients

• 2 teaspoons vegetable oil
• 1 cup onion, finely chopped
• 2 cups pumpkin (peeled, seeded, and cut into 1/4-inch pieces ( or use canned pumpkin)
• 2 cinnamon sticks (about 2.5-inch long)
• 2 bay leaves
• 1 -2 teaspoon curry powder (see note)
• 1 cup bulgur, uncooked
• 2 cups vegetable broth
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper

directions

1. NOTE: For a really delicious flavor, use recipe #38702 for curry powder.
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. 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. Fluff with fork before serving.

Reviews

[Sakeenah]

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!

 

[brokenburner]

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!

 

[Rawrrrrr]

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.