Moroccan Bulgur Pilaf
Makes 2 servings
Bulgur, sometimes known as cracked wheat, is a quick cooking grain that is a good alternative to brown rice for side dishes, salads and pilafs. High in fiber, with a slightly chewy texture, bulgur is a whole grain wheat product which is popular in Middle Eastern dishes. In addition to its high fiber content it also offers a source of B vitamins and manganese. And it’s not just for Middle Eastern dishes either! Here, we’ve paired it with Aniseed Myrtle in this native Australian inspired Pilaf.
- 1 cup dry bulgar, cooked according to package directions
- 1 tsp ground cumin
- 2 tsp curry powder
- 2 tsp Aniseed Myrtle
- 2 tbsp Extra Virgin Olive Oil
- Juice of 1/2 lemon
- 1 1/2 tbsp Tahini
- 1 tsp Aniseed Myrtle Extract
- 1/4 cup sultanas
- 5 apricots, chopped
Bulgur, sometimes known as cracked wheat, is a quick cooking grain that is a good alternative to brown rice for side dishes, salads and pilafs. High in fiber, with a slightly chewy texture, bulgur is a whole grain wheat product which is popular in Middle Eastern dishes. In addition to its high fiber content it also offers a source of B vitamins and manganese. And it’s not just for Middle Eastern dishes either! Here, we’ve paired it with Aniseed Myrtle in this native Australian inspired Pilaf.
- Add all the ingredients to a medium size bowl and stir to combine.
- Serve cold and enjoy as a side or lunch option, or heat up and use in place of rice in a curry.