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Hearty Bulgur Pilaf
 
  Adapted from More Than Gourmet
 
Bulgur’s nutty flavor and wholesome texture make this a hearty winter dish to serve with poultry and roasted meats. An attractive way of presenting this side dish is to pack the mixture into a ring mold and bake it briefly. Once unmolded, fill the center with baby peas, broccoli florets, or any bright green vegetable. Either coarse or fine bulgur is appropriate.
Servings:  8 as a side dish
Ingredients: 
1 tsp unsalted butter
1 tsp + 2 tbs Vegetable Oil
6 oz Italian sweet sausage, casing removed (optional)
3/4 cup chopped onion
1 cup bulgur, coarse or fine grind
1/3 cup golden raisins
1/4 cup pine nuts, toasted
11/2 oz Glace de Poulet Gold® + 13/4 cup hot water ***
    1. Use unsalted butter to grease a 4 or 5 cup ring mold
    2. Heat 1 tsp of oil in a small skillet and cook sausage until browned, breaking it into small pieces with a spatula. Set aside.
    3. Preheat oven to 325°F.
    4. Heat remaining 2 tbs oil in a large skillet over medium-high heat. Sauté onion until translucent and soft, 5 to 6 minutes.
    5. Add bulgur, raisins, pine nuts, sausage, and diluted Glace de Poulet Gold®.
    6. Bring liquid to a boil, then reduce heat to medium-low, cover, and cook until liquid has been absorbed, about 15 minutes, fluffing bulgur every 5 minutes.
    7. Spoon pilaf into mold, smoothing to make it even. Cover with foil, and bake until lightly browned around the edges, about 15 minutes.
    8. Remove from oven, run a knife around edges and shake to loosen bulgur before unmolding onto a serving plate.

 Cooking Tips
***These items are all available on the www.clubsauce.com website if they cannot be purchased at your local gourmet shop.
 


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