Bulgur Wheat and Walnut Pilaf

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.

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