Prep 10 mins
Cook 20 mins
Bulgar wheat dishes are particularly popular in Turkey where delicately flavored pilafs are often served.
- 1 teaspoon olive oil
- 1 cup finely chopped onion
- 2 cups vegetable broth
- 2 cups bulgur wheat, uncooked
- 1⁄3 cup raisins
- 1 teaspoon grated fresh lime peel
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon dill weed
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon dried thyme
- 2 tablespoons pine nuts
- Heat oil in a medium saucepan over medium heat. Add onion. Cook 5 minutes, stirring frequently and adding small amounts of water if necessary, about a tablespoon at a time, to prevent sticking.
- Add broth and bring to a boil. Stir in remaining ingredients, except pine nuts, cover, reduce heat to low, and cook 10 minutes.
- Remove from heat and let stand covered, 5 minutes.
- Fluff bulgar with a fork and spoon into a shallow serving bowl.
- Top with toasted pine nuts.
This was easy and delicious! I loved the hint of lime. I used cracked bulgur which needed more water because it cooks longer, as I discovered. I am new to whole grains. Made for ZWT 6.
I'm assuming that's dried dill weed, right? If so, I used fresh and stirred it in at the end of cooking time. Skipped the thyme because we don't care for it. The lime was an inspired taste, that's for sure! Delicious wrapped up in a tortilla with left over lamb meatballs. Reviewed for ZWT 6.