Believe it or not, I occasionally use a few recipes from selected cookbooks that I still own. One such recipe is called “Spiced Bulghur Pilaf with Nuts and Raisins” from a cookbook called Gourmet Vegetarian Feasts by Martha Rose Shulman that was published in 1987!!
This side dish is full of flavour, simple to make and a nice alternative to rice or potatoes. The only issue you might have with this dish – is that you don’t have all the ingredients. I solved this problem with a quick trip to my local bulk store. I ONLY bought 2 tablespoons of what I needed and the one cup of bulghur that was required. Smart move, eh?
Please note: this dish will be that much better if you use fresh ginger and not powdered ginger!
Spiced Bulghur Pilaf with Nuts and Raisins.
INGREDIENTS.
1 cups of bulghar
1 tablespoons of vegetable oil
2 tablespoons slivered almonds
2 tablespoons of cashews
2 tablespoons of pine nuts
5 tablespoons of raisins
1/2 tsp of cumin
1/2 teaspoon cardammon
1 small onion, minced thin
1 clove garlic, minced
1 inch piece of FRESH ginger, grated
3 cups of water
salt to taste
DIRECTIONS
1. Heat oil in a saucepan or a frying pan and saute the onions.
2. Heat another frying pan and saute the cashews, pine nuts and almonds till fragrant and slightly brown. 
3. Add the sauteed onions to the nuts and then add the raisins, cumin,cardamon, and ginger,
4. Add the bulghur and stir together. Then add the water. Bring to a boil, add salt to taste and COVER WITH A LID. Reduce heat and let simmer for 15 minutes or until water is absorbed and the bulghur is tender.
5. FINAL PRODUCT
Happy Cooking!
