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Lemony Bulgur and Chickpea Pilaf
Recipe By : Main-Dish Grains by Mary Rose Schulman
Serving Size : 2 Preparation Time :0:25
Categories : Main courses, vegetarian* One-dish meals*
Quick dishes*
Amount Measure Ingredient -- Preparation Method
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1 cup medium-grind bulgur
2 cups vegetable stock or bouillon
1 teaspoon ground cumin -- or more to taste
1 tablespoon olive oil
1 small onion -- chopped
1 small green bell pepper -- chopped
3 large garlic cloves -- minced
2 cups cooked chickpeas (1 cup dried) OR
1 14-oz can, drained
1/3 cup fresh lemon juice
1 cup chopped fresh parsley
salt and freshly ground pepper -- to taste
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1. Place the bulgur in a bowl. Bring the stock to a boil, add half the cumin,
and pour the stock over the bulgur. Stir once and let sit for 10-15 minutes,
until most of the liquid has been absorbed and the bulgur is fluffy.
2. Heat the olive oil in a large heavy-bottomed skillet [or Dutch oven] over
medium heat and add the onion, green pepper, and half the garlic. Saute,
sitrring, until the onion is translucent, about 3 to 5 minutes.
Add the remaining garlic and cumin. Saute for about 30 seconds.
Stir in the bulgur and chickpeas. Sitr together for a few minutes.
Then add the lemon juice and parsley. Combine well, add salt and pepper, and
remove from the heat. Serve hot.
Notes:
- Veg bouillon cube was more than salty enough.
- A pinch of cayenne might make it even better.
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NOTES : *Schulman says this serves 4 generously as main dish. We
thought it was 2 generously as a one-dish meal, 3 with
salad
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