Bulgur pilaf with cumin and chickpeas from The Best Vegetarian Recipes: From Greens To Grains, from Soups To Salads: 200 Bold-Flavored Recipes by Martha Rose Shulman

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Notes about this recipe

  • consortiumlibrary on August 07, 2014

    We ate the leftovers as a cold salad. To the leftovers, I added 3 minced cloves garlic, 1/2 tsp. ground cumin, 1/2 tsp. kosher salt, 3 Tbsp. olive oil, 1 Tbsp. white wine vinegar, 1/4 minced mint. Much better than the original for our palates, though the original recipe is an excellent base for personal tweaks.

  • consortiumlibrary on July 25, 2014

    I very much like the technique used for making this pilaf - the bulgur is chewy and doesn't have even a hint of the sogginess and pasty-ness that overtakes too many bulgur pilafs. While I loved the technique, and will definitely use it again, the dish itself is too bland for our palates. It calls for 1 tsp. cumin seeds; next time I'd probably use 1 1/2 - 2 tsp. The recipe calls for 1 Tbsp. olive oil; this isn't enough - I used 3 Tbsp. and more would've been fine. It needs at least 1 tsp. salt, and maybe a little more. The recipe calls for 1 small onion (whatever that means). I used 2 cups cut in 1/2" dice; next time I'd double that amount. It cried out for something herbal. I made garlic yogurt with fresh mint as topping (a must! - tho tzatziki would also be good) , but I also think next time I'll stir in some fresh parsley at the end.

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