Cavolo nero and bulgar pilaf with glazed figs from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

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Accompaniments: Roast pumpkin and Jerusalem artichokes with agresto; Watercress and carrot salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Foodycat on December 25, 2015

    We had this for Christmas dinner with duck fesanjun. Just lovely. I used celery instead of fennel (I don't like cooked fennel!) and instead of cavolo nero I put some kalettes on top of the mixture to steam gently while the bulgar cooked. Very easy and still surprisingly festive. 15/9/18 Edited to add: any leftover figs are amazing with chocolate mousse. The balsamic just adds a bit of bite to the glaze.

  • Zosia on January 08, 2015

    Flavoured with aromatics and juniper, the pilaf made a hearty and delicious side dish for the carnivores and with added feta and those wonderful figs, a meal for everyone else. I will definitely make this again.

  • Jane on October 22, 2014

    I made this for dinner without any accompaniment and it was enough. I did add some toasted hazelnuts and some crumbled ricotta salata, which she suggested to make it a meal. I loved the combination of grains, fennel, kale (which I used instead of cavolo nero), oranges, sweet honeyed figs, crunchy toasted nuts and salty cheese. I'll definitely make this again.

  • Carol.Furness on October 07, 2014

    I made this for my lunch and really enjoyed having something different to usual. The figs are delicious......I could eat them on their own, any time . Add plenty of chilli if you like a bit of spice, I didn't add enough for my liking so added a spoon of my chilli jam when I ate it.

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