Method
Don’t have, or don't like, apricots and pistachios? Use dried cranberries and almonds, raisins and walnuts, or other combinations of dried fruits and nuts.
Source: Favorite Recipes from Melissa Clark's Kitchen by Melissa Clark
- 1
1. Bring a large pot of salted water to a boil. Add the bulgur and cinnamon stick; cook for about 9 minutes. Stir in the apricots and cook for 2 to 3 minutes more, or until the bulgur is tender (this might vary depending on how coarse the bulgur is). Drain well and discard the cinnamon stick. 2. In a large skillet over medium-high heat, melt the butter. Add the pistachios, cumin, and 1/4 teaspoon of the salt. Cook, stirring, until golden, about 2 minutes. Transfer to a bowl. 3. Wipe out the skillet with a paper towel. Return it to medium heat and add the oil, garlic, and shallot. Cook, stirring, until the garlic is fragrant, about 30 seconds. Add the chard, remaining ¼ teaspoon salt, and the pepper. Cook, tossing, until the chard is wilted, about 3 minutes. Stir in the bulgur mixture and pistachios. Toss over the heat for 1 minute, until warmed through. Transfer to serving plates and drizzle with lemon juice or pomegranate molasses.
From the farm's kitchen
View the original recipe