Bulgur "Pilaf" with Swiss Chard and Dried Apricots
While not traditional, this flavorful and crunchy bulgur pilaf offers up hearty fare for a side dish. Flavored with warm spices like cinnamon and cumin, this easy grain dish takes a decidedly African spin with the addition of pistachios and dried apricots too. Whatever you do, don’t forget the pomegranate molasses — it’s the key finishing touch that takes this dish to a new level of deliciousness.
This recipe is reprinted from Favorite Recipes from Melissa Clark's Kitchen by Melissa Clark.
Bring a large pot of salted water to a boil. Add bulgur and cinnamon stick; cook about 9 minutes. Stir in apricots and cook until bulgur is tender (this might vary depending on how coarse the bulgur is), 2–3 minutes more; drain well and discard cinnamon stick.
Heat a large skillet over medium-high; add butter and let melt. Add pistachios, cumin, and ¼ tsp. salt. Cook, stirring, until pistachios are golden, about 2 minutes; transfer to a bowl. Wipe out skillet with a paper towel, return skillet to medium heat.
Add oil, garlic, and shallot to skillet; cook, stirring, until garlic is fragrant, about 30 seconds. Add chard, remaining ¼ tsp. salt, and pepper. Cook, tossing, until chard is wilted, about 3 minutes. Stir in bulgur mixture and pistachios; toss until warmed through, about 1 minute.
Transfer pilaf to serving plates and drizzle with lemon juice or pomegranate molasses.
% Daily Value*
Total Fat 16g 24%
Saturated Fat 4g 20%
Cholesterol 11mg 3%
Sodium 365mg 15%
Carbs 45g 15%
*Percent Daily Values are based on a 2,000 calorie diet.