Do you ever struggle when it comes to choosing sides for dinner? I do. There are times that side dish choices seem obvious to me (if we are grilling, the choice is always corn) and other times that I’m so uninspired we end up making the same few we always do. I’ve told you guys how I get tired of certain foods fairly quickly, so you know I’ve got to keep things fresh in order to be happy.
This bulgur pilaf is a recent favorite, and I’m so glad to have another side dish to help me keep meals feeling new. Bulgur is a grain that’s slightly chewy and nutty, and it pairs well with just about anything. If you haven’t tried it, I highly recommend it. Not only does it work well as a side, but it’s also fantastic as a base for hearty grain salad. Add some dried fruit, feta cheese and fresh vegetables, and you’ve got a simple salad for picnics or lunch.
The first time we made this bulgur was as a side for my favorite summer meal (this chicken with tomato herb pan sauce), and I seriously can’t imagine having it any other way now. If you’re like me and are always on the hunt for new sides, look no further. This one is going to be in our regular rotation for a long time.
- YIELD: 4 servings
⅓ cup slivered almonds
2 teaspoons olive oil
1 tablespoon butter
¼ cup diced onion
3 cloves garlic, minced
1 cup medium grain bulgur
1¾ cups chicken broth
Salt and freshly ground pepper, to taste
1 tablespoon chopped parsley
Toast the almonds in a medium saucepan set over medium heat, tossing until golden and fragrant, about 2 minutes. Transfer to a small bowl.
Add the olive oil and butter to the now empty saucepan. Once the butter has melted, add the onion. Cook until the onion is translucent, then add the garlic and bulgur. Cook, stirring occasionally, until the bulgur is slightly toasted, 2-3 minutes.
Pour in the chicken broth and salt and pepper to taste. Bring mixture to a boil over high heat, then cover and reduce heat to low. Cook for about 15 minutes, until all the liquid has been absorbed and the bulgur is cooked.
Fluff with a fork, then stir in the toasted almonds and chopped parsley.