Lime Scented Bulgar Pilaf With Raisins And Pine Nuts Recipes

BULGUR PILAF WITH DRIED FRUIT AND NUTS

Steps:

• Place the apricots and prunes in a bowl, cover with water and soak overnight or for several hours. Place a strainer over a bowl, and drain the dried fruit. Cut in thin slices.
• Measure out 2 cups of the soaking water (or add enough water to make 2 cups), and bring to a simmer. Meanwhile, melt the butter in a saucepan over medium heat. Add the bulgur, and stir constantly for a few minutes until the bulgur smells toasty. Add the salt, dried fruit and water, and bring to a boil. Boil for five minutes, then reduce the heat and simmer gently for eight to 10 minutes until the water has been absorbed. Remove from the heat, cover with a clean dish towel and place a lid over the towel. Allow the bulgur to sit for 15 minutes.
• Spoon the bulgur into a serving dish, top with the nuts and serve with plain yogurt on the side.

BULGUR WITH RAISINS AND PINE NUTS

Steps:

• Toast 1 cup bulgur in olive oil in a saucepan over medium heat, stirring, 5 minutes. Add 1 1/2 cups water and 1/2 teaspoon kosher salt. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, 12 minutes. Stir in 1/4 cup chopped mixed parsley, mint and/or scallions, 2 tablespoons each olive oil, toasted pine nuts and chopped raisins, and the juice of 1/2 lemon. Season with salt.

BULGUR PILAF WITH RAISINS AND PINE NUTS

Steps:

• Bring the water or stock to boil in a pan. Add the bulgur, salt (taking into account the saltiness of the stock), and pepper and stir, then cook, covered, on very low heat for about 15 minutes, or until the liquid is absorbed and the grain tender. Turn off the heat and leave, covered, for 10 minutes, or until the grain is plump and tender.
• Fry the pine nuts in a tablespoon of the butter or oil, shaking the pan until golden. Stir it into the bulgur with the remaining butter or oil and the drained raisins and heat through.

QUINOA PILAF WITH PINE NUTS

Steps:

• Preheat oven to 350 degrees.
• Spread nuts in a single layer on an unoiled baking sheet.
• Bake for 3-5 minutes, or until slightly deepened in color.
• Set aside.
• In a heavy saucepan, saute onions and garlic in oil until softened.
• Add bell pepper, cumin and coriander; continue to saute for 5 minutes, stirring occasionally.
• While vegetables cook, place quinoa in a fine sieve and rinse well under cold running water for 1-2 minutes.
• Add rinsed quinoa and water to saucepan, cover tightly and simmer gently for 15 minutes.
• Stir in basil and corn, and cook 5-10 minutes longer, or until quinoa is tender.
• Stir to fluff it, add salt and pepper to taste and top with toasted pine nuts.

SPINACH WITH RAISINS AND PINE NUTS (ESPINACS A LA CATALANA)

Steps:

• Place the raisins in a small bowl, add very hot water to cover, and soak until plump, 10 to 15 minutes. Drain well and pat dry with paper towels, then set aside.
• Rinse, but do not drain the spinach. Place the spinach in a large saucepan over medium heat and cover the pan. Cook the spinach in the water that clings to its leaves until just wilted, 4-5 minutes, stirring a few times.
• Transfer the spinach to a colander and squeeze out the excess moisture by pressing on the spinach with the back of a spoon. Chop the spinach coarsely. (The spinach can be prepared a few hours ahead up to this point).
• Heat the olive oil in a large skillet or wok over low heat. Add the garlic, pine nuts, and soaked raisins and cook until the nuts and garlic are light golden, 3-5 minutes.
• Increase the heat to medium, add the chopped spinach and cook for about 1 minute, stirring to combine evenly. Season with salt and pepper to taste, transfer to a serving bowl and serve.

LIME-SCENTED BULGAR PILAF WITH RAISINS AND PINE NUTS

Steps:

• Heat oil in a medium saucepan over medium heat. Add onion. Cook 5 minutes, stirring frequently and adding small amounts of water if necessary, about a tablespoon at a time, to prevent sticking.
• Add broth and bring to a boil. Stir in remaining ingredients, except pine nuts, cover, reduce heat to low, and cook 10 minutes.
• Remove from heat and let stand covered, 5 minutes.
• Fluff bulgar with a fork and spoon into a shallow serving bowl.
• Top with toasted pine nuts.