Bulgar Pilaf with Nuts


On my very first Shabbat as a vegetarian transitioning to vegan, we were invited out to the home of a serious foodie. Check out her Facebook page: Eating Israel – Life as a Foodie in the Holy Land.

In a gracious attempt to provide me with something to eat, she made a grain-based dish that I loved. She adapted it from The Sephardic Table: The Vibrant Cooking of the Mediterranean Jews by Pamela Grau Twena and I further adapted it a bit for my vegan kitchen. And my pocketbook, since pine nuts are wickedly expensive. My first substitution for pine nuts was toasted corn. That was a soggy fail. Shelled pumpkin seeds worked well and don’t require cracking and cutting like pistachios. Best all around is a flavorful mix of nuts on top.

I’ve made it several times now and it’s always a hit. It heats up well on the plata and is perfect for a warm and filling Shabbat side dish. During the week, I piled a bit of veggie chili on top and the combination was fabulous.

1/2 cup any combination of shelled nuts (e.g. pine nuts, pistachio, pumpkin seeds, mixed)
3 Tbs canola oil
1 onion thinly sliced
1/2 cup thin noodles (אטריות דקיקיות)
1 1/4 cups bulgar (medium grain)
2 1/2 cups water
2 tsp pareve chicken or vegetable soup mix
Salt to taste

In a medium frying pan, sauté the nuts in 1 Tbs of oil until golden and fragrant. Remove and set aside.
In remaining oil, sauté onions till golden. With a slotted spoon remove and add to nuts.
Add the noodles and sauté until lightly golden.
Add the bulgar, soup mix, water and salt and bring to a boil. Cover and reduce to low heat for 8-12 minutes until all liquid is absorbed.
Top with onion and nut mixture.

If you have a crowd, this recipe can easily be doubled.



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