Let’s begin the week with something healthier, after the orgy that has been last week. I know I’m a little late on dried cranberries season, but once again I’m going to use my “I’m French!” card –because it works everytime. Since we don’t have Thanksgiving, we don’t have cranberries on our food calendar, SO we can have cranberries year round. That’s right. I’m pretty good at logic.
This is a great side dish, or even vegetarian main dish if you make more. The sweetness of the dried fruit pairs perfectly with the salty crunchy peanut, and the chives bring a little freshness to the whole. I personally love the nutty taste of bulgur, that and the fact that it’s probably one of the quickest grains to cook makes me really partial to it. I have 5 or 6 half-full bags of other, longer to cook grains sitting in my pantry probably since September, and I know exactly why they’re still there: I don’t take the time to cook them. But maybe I should see those bags as half-empty.
Cranberry pistachio bulgur
Prep time: 15 minutes
Cooking time: 15 minutes
- 1 cup bulgur
- 1/2 cup raw pistachio
- 1/2 cup dried cranberries
- 1/4 cup chives, chopped
- 1 tbsp olive oil or butter
- salt and pepper
1. In a sauce pan over medium heat, heat the olive oil (or butter) for 2 minutes. Add the uncooked bulgur and cook for about 2 minutes, stirring frequently, until translucent. Add 2 cups of water to the pan, bring to a boil, lower heat, cover with a lid and simmer until all the water has been absorbed, about 10 minutes. Stir to prevent from sticking and remove from heat.
2. While the bulgur is cooking, roughly chop the pistachio (you can pulse it for 3 seconds in a food processor) and the cranberries.
3. Combine all the ingredients in a large bowl. Season with salt and pepper. Serve immediately.
- Make this a summer salad by adding dressing: a drizzle of olive oil and lemon juice or balsamic vinegar.
- Reheat in the microwave the next day.
- Add chunks of cooked white fish for a fuller meal.
Source: clementinecuisine original.