Bulgur-Pepper Pilaf

Ingredients:

  • 3 or 4 green, yellow, orange, or red peppers (a variety is nice)
  • 1 can (14 oz) chicken or vegetable broth
  • 2 Tbsp olive oil
  • 1 large sweet onion, chopped
  • 2 garlic cloves, chopped (or 2 heaping tsp of pre-chopped garlic)
  • 1 1/2 (1.5) tsp curry powder
  • 1/2 cup water
  • 1 cup bulgur wheat (we actually prefer this with quinoa)
  • 1/4 cup dried apricots, chopped
  • 3/4 cup dried Craisins
  • 3/4 tsp salt
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground pepper
  • 1 cup chopped pecans, toasted

Directions:

  1. In large saucepan, heat oil over medium-high heat.  Add chopped pepper, onion, garlic, and curry powder.  Saute 5 to 10 minutes, until veggies are soft.
  2. Add broth and 1/2 cup water to saucepan; bring to a boil.
  3. Add bulgur wheat, dried apricots, craisins, salt, cinnamon, and pepper.  Stir well.  Remove from heat and cover.  Let stand 10 minutes, or until broth is absorbed by bulgur wheat.
  4. Stir in pecans.  Serve hot.

Prep time: 15-20 minutes.  Cook time: 25 minutes.  Makes 6 servings.

Recipe for:

Bulgur Pilaf

     from the kitchen of:

Shelly Jefferson

Ingredients:

3 or 4 green, yellow, or red bell peppers, chopped

1 can (14 oz) chicken or vegetable broth

2 Tbsp Olive Oil

1 large sweet onion, chopped

2 garlic cloves, chopped

1 ½ tsp curry powder

½ cup water

1 cup bulgur wheat

¼ cup dried apricots, chopped

¾ cup Craisins

¾ tsp salt

¼ tsp ground cinnamon

¼ tsp pepper

1 cup chopped pecans, toasted

In large saucepan, heat oil over medium-high heat.  Add chopped

pepper, onion, garlic, and curry powder.  Sauté 5 to 10 minutes,

until onion is soft.  Add broth and ½ cup of water; bring to a boil.

Add bulgur wheat, dried apricots, cranberries, salt, cinnamon, and

black pepper.  Cover; remove from heat.  Let stand 10 minutes or

until broth is absorbed.  Stir in pecans.  Serve hot.

Prep: 15-20 min.

Cook: 25 min.

Makes 6 servings

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