Mediterranean Bulgur Pilaf

Since this is a meat-free pilaf, we call for vegetable broth. But use chicken broth if you wish; the carbo rating will be the same.

Yield: 6 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 254
  • Calories from fat: 0.0%
  • Fat: 7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12g
  • Carbohydrate: 42g
  • Fiber: 3.5g
  • Cholesterol: 0.0mg
  • Iron: 4.2mg
  • Sodium: 551mg
  • Calcium: 62mg

Ingredients

  • 1 teaspoon olive oil
  • 1 cup sliced green onions
  • 1/2 cup sliced celery
  • 2 garlic cloves, minced
  • 1 1/4 cups water
  • 1 1/4 cups vegetable broth
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1 1/3 cups uncooked bulgur
  • 1/4 cup dried currants
  • 1/4 cup pine nuts, toasted
  • 1 tablespoon chopped fresh parsley
  • 1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed and drained

Preparation

  1. 1. Heat oil in a large saucepan over medium-high heat. Add green onions, celery, and garlic; sauté 3 minutes. Add water and next 5 ingredients; bring to a boil. Stir in bulgur; remove from heat. Cover and let stand 30 minutes or until liquid is absorbed.
  2. 2. Add currants and remaining ingredients to bulgur mixture; toss. Serve at room temperature.
  3. carbo rating: 39
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mediterranean Bulgur Pilaf Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy