Fresh Herb & Lemon Bulgur Pilaf with Chicken

5 stars

Photo by Janine R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 6

    Chicken breasts

  • 2

    tablespoons extra-virgin olive oil

  • 2

    cups chopped onion

  • 1

    clove garlic, finely chopped

  • 1

    cups bulgur, medium or coarse (see Note)

  • 1/2

    teaspoon ground turmeric

  • 1/2

    teaspoon ground cumin

  • 2 - 3

    cups vegetable broth or reduced-sodium chicken broth

  • 1 1/2

    cups chopped carrot

  • 2

    teaspoons grated or finely chopped fresh ginger

  • 1

    teaspoon coarse salt

  • 1/4

    cup lightly packed finely chopped flat-leaf parsley

  • 3

    tablespoons lemon juice, or more to taste

  • 1/2

    cup chopped walnuts, toasted (see Tip)

Directions

Grill then shred chicken (salt & pepper before) 2. Heat oil in a large high-sided skillet or broad shallow saucepan with a tight-fitting lid over medium heat until hot enough to sizzle a piece of onion. Add onion, reduce heat to medium-low and cook, stirring often, until golden brown, 12 to 18 minutes. Stir in garlic and cook, stirring, for 1 minute. Add bulgur, turmeric and cumin and cook, stirring, until the bulgur is coated with oil, about 1 minute. 3. Add broth, carrot, ginger and salt and bring to a boil, stirring. Cover & cook over medium-low heat until all the broth is absorbed and there are “eyes” or indentations in the surface of the bulgur, about 15 minutes. (Do not stir the pilaf.) Remove from the heat and let stand, covered, for 5 minutes. 4. Stir parsley, lemon juice & chicken into the pilaf. Serve topped w/ walnuts. Tip: Cover & refrigerate for up to 2 days. Add more lemon juice and/or salt to taste before serving. Note: Bulgur is made by parboiling, drying and coarsely grinding or cracking wheat berries. Don’t confuse bulgur with cracked wheat, which is simply that—cracked wheat. Since the parboiling step is skipped, cracked wheat must be cooked for up to an hour whereas bulgur simply needs a quick soak in hot water for most uses. Tip: To toast chopped walnuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 mins.

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