This dish with cracked wheat or bulgur is quite a staple in my mother-in-laws kitchen. It is just a simple comforting joy in itself to wake up to the scent of sizzling spices and the soft fragrance of onions cooking.
It is quite balanced as you can see with a powerload of fiber, vitamins and a nice touch of protein from both the bulgur and the nuts. The best part of this dish is that it makes a complete meal that can take you well into the day and if you like you can actually use this as a side dish for any other time of the day.
I have given this dish a nice Hudson Valley touch by adding green garlic from the garden and swapping pecans for the peanuts. If you wish you can use peanuts as well, which are actually healthier, but the pecans add a soft nutty sweetness to this dish that is almost festive.
A simple whole grain bulgur pilaf with green garlic and pecans and a chockful of vegetables.
- 3 tablespoons olive oil (or any vegetable oil)
- 3/4 teaspoon mustard seeds
- 1 medium sized red onion, peeled and diced
- 1 teaspoon minced ginger
- 1 medium sized carrot diced
- 1/2 cup cauliflower, chopped
- 1/3 cup peas
- 3/4 cup cracked bulgur
- 1 green chili, minced
- salt to salt
- 11/2 cups water
- 1/3 cup green garlic (whites and greens), minced
- 1/2 cup chopped pecans
- 2 tablespoons chopped cilantro
- 1 lime or lemon
- Heat the oil on medium heat and add in the mustard seeds. When they crackle add in the onion and ginger.
- Cook the onion for about six minutes until the onion is soft and gently turning golden at the sides and is very fragrant.
- Add in the carrots, cauliflower, green peas and stir well for about 2 minutes.
- Add in the bulgur and 11/2 cups of water with the salt and bring the mixture to a simmer, cover and cook on medium to low heat for 20 minutes.
- Stir in the garlic and mix well and mix in the pecans and cook for another 2 to 3 minutes until the mixture is soft and all the water has been absorbed.
- Stir in the cilantro and squeeze in the lime juice and serve with some hot tea or coffee.