Bulgur Wheat and Walnut Pilaf

Another excellent pilaf recipe from this book. The cooking time was perfect for the medium grain bulgur I used. The finished dish was a hearty mix of nutty and savoury (sautéed onions, bay leaf) flavours and had great texture…..chewy grains and crunchy nuts.

Delicious (and easy) alternative to rice etc

I like the Bulgar in this recipe. I have mainly previously just used it for tabouli. The white onions turned a light attractive pink color during the cooking process. The directions worked perfectly, but I felt it was under seasoned. It either needs stock instead of water or additional salt. I love the rich flavor provided by the walnuts. This is an excellent side dish especially when you want something substantial.