Bulgur "pilaf" with Swiss chard and dried apricots from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 121) by Melissa Clark

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Roasted chicken legs with smoked paprika, blood orange, and ginger

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

  • Eat Your Books

    Can substitute spinach or kale for Swiss chard. See recipe for variation.

  • gastronom on January 28, 2018

    Great flavors. Sauteed chalk stems, 1/4” cut, with shallot and diced jalapeno. Added chopped chard leaves with Ana Sortun’s spice blend and raisins toward end. Microwaved already roasted pistachios with cumin. Served chard on bed of already prepared bulgur and drizzled with pomegranate molasses. A winner.

  • monica107 on January 26, 2014

    I served this with the Roasted Chicken Legs with Smoked Paprika, Blood Orange, and Ginger. I took the suggestion of drizzling some pomegranate molasses on at the end and I highly recommend it. The whole meal came together really quickly and would be suitable for a weeknight esp if all the ingredients are prepped in advance.

  • amraub on June 05, 2012

    This was fantastic. So many flavours that work well together and such a simple side. As recommended, I substituted dried cranberries for the dried apricots. I also drizzled with pomegranate molasses which worked very well with the dish. Will make again and will try with quinoa at some point.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.