Bulgar Pilaf with Pecans
Seasoned with celery, onion, and red bell pepper, this pilaf is sure to please! Add in the earthiness of mushrooms, top with toasted crunchy pecans and this side dish is a welcome change from rice or potatoes. It can be made in advance, then reheated, just save the pecans to toss in last.
Servings Prep Time
4-6servings 10minutes
Cook Time
20minutes
Servings Prep Time
4-6servings 10minutes
Cook Time
20minutes
Ingredients
Instructions
  1. First, toast the pecans by placing them in a dry skillet over medium high heat. Cook 3-4 minutes, tossing often to prevent burning. Remove from heat and set aside.
  2. Melt the butter in a 10 inch skillet and saute’ the celery, onions, red bell peppers and mushrooms for about five minutes until softened.
  3. Add the bulgar to the skillet.
  4. Pour in the chicken broth and stir in the rosemary, salt and pepper.
  5. Bring to a boil, lower heat to a simmer. Cover and cook for 15 minutes.
  6. Uncover and fluff with a fork.
  7. Coarsely chop the pecans.
  8. Sprinkle the toasted pecans over the top and give it a quick toss.
  9. Spoon the pilaf into a serving bowl, sprinkle with a little parsley if you like and serve!
  10. Thanks for stopping by today friends. I think it’s good to step outside of our comfort zones from time to time and cook up something new and delicious. Hope you enjoy this one. Until next time, Journey on! Hugs and much love from me, Karen, TJG

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