Bulgur Pilaf for Twelfth Night

Gold, frankincense, and myrrh…not too shabby, but, just for a minute, consider what marvelous food could’ve been made for all the visitors if the three wise men brought onions, chick peas, and bulgur?

Buona Epifania! High in potassium, protein, and dietary fiber, you simply can’t go wrong with bulgur pilaf – nohutlu bulgur pilavi – for dinner tonight. I’ve yet to see anyone who doesn’t enjoy this dish, and it pairs well with meats, fish, tofu, or is fabulous on its own.

Ingredients

  • 8 tbspns olive oil (substitute a couple of those for butter, if you’re not trying to be heart-healthy!)
  • 2 medium-sized yellow onions (~2 cups)
  • 2 cups dried bulgur
  • 2 cups chick peas (approximately 1 ~15 oz can)
  • 4 cups chicken broth (can substitute vegetable broth, if you’re vegetarian!)
  • salt and pepper to taste

Instructions

  1. Mince onions in a food processor and sauté in olive oil on medium-hight heat for ~10 minutes
  2. Add bulgur, and coat-and-toast, as if you were cooking up risotto; coat bulgur and turn for 2-3 minutes
  3. Add chick peas
  4. Slowly add chicken broth
  5. Cover and simmer for 25-30 minutes
  6. Serve warm

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