Bulgur Wheat With Raisins and Pine Nuts by

Prep time 5 min Cook time 20 min

A lot of energy goes into a meal’s main course and usually it is the protein part that gets all the attention with side dishes relegated to a support role.

That should not always be the case.

At home we often eat simple pan seared, grilled or poached entrees and it is side dishes that often take center stage. For example, grilled zucchinis with a saffron yoghurt dressing, Moroccan aubergines or garlic mushrooms on polenta can transform a simple grilled chicken, steak or lamb chop into something special.

One ingredient that we often use in side dishes is bulgur wheat, a whole-wheat grain that has already been cracked and partially pre-cooked when you buy it. It originated in the Middle East, was introduced into the western diet as part of the Lebanese salad Tabouleh and has grown in popularity with the surge of health foods. It is wonderful and flexible to cook with and only takes about 20 minutes to prepare. It is failsafe and unlike rice won’t go soggy if you overcook it. It can be served hot or at room temperature and its nutty taste blends well with countless other ingredients to provide a base for a variety of side dishes, main courses and salads. Without doubt it is the rushed cook’s panacea.

Here is a recipe I grew up with in Cairo where the bulgur wheat is cooked with raisins, garnished with toasted pine nuts and served with a mint yoghurt dressing.

What you need (For two)

1/2 cup pine nuts
1Tbsp olive oil
1small onion finely chopped ( about half a cup).
3/4 cup of bulgur wheat
1/2 cup golden raisins
1 cup of water, vegetable or chicken stock
salt

Yoghurt dressing
2 Tbsp greek yoghurt
5 Tbsp water
1 Tsp dry mint

What to Do
In a small sauce pan dry toast the pine nuts over medium heat stirring continuously till golden brown ( about 3 minutes) and set aside on a kitchen paper towel to absorb the oil.
In the same pan add 1 tablespoon of olive and chopped onions and sauté over medium heat till soft (about 5 minutes).
Mix in the bulgar wheat and raisins until the wheat and raisins are coated with the oil and onions.
Add the water or stock and on a medium heat bring to a boil over high heat.
As soon as you see the mixture bubbling, remove from heat.
Cover and set aside for 15 minutes until the bulgur soaks up all of the liquid.
Fluff bulgur with fork, salt to taste, garnish with pine nuts and serve.

Yoghurt dressing
In a small bowl, mix all the ingredients for the yoghurt dressing, serve with a drizzle of yoghurt and keep keep the rest on the side for extra dressing.