Ingredients for Bulgar Pilaf With Chestnuts And Spicy Tangerine Brown Butter
- 1 tablespoon olive oil
- 4 tablespoons butter
- 1 small onion, finely chopped
- Bulgur
- Ground Allspice
- Vegetable Broth
- 1 cup cooked chestnuts, roughly chopped (or 1 cup raw chestnuts, boiled or roasted until tender)
- Raisins
- Tangerine Zest
- Red Peppers
- Ground Cinnamon
- Fresh Dill Sprig
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How to Make Bulgar Pilaf With Chestnuts And Spicy Tangerine Brown Butter
- Melt 4 tablespoons of butter in a large, heavy-bottomed pan over medium heat. Cook, swirling frequently, until the butter turns a light brown color and has a nutty aroma (about 5-7 minutes). Be careful not to burn it.
- Add 1 tablespoon of olive oil to the browned butter. Add 1 small finely chopped onion and sauté until softened, about 5 minutes.
- Stir in 1 cup of bulgar wheat and cook for 1 minute, stirring constantly.
- Add 1 cup of chicken broth (or vegetable broth for vegetarian option), 1/2 cup of water, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground cloves, 1/4 teaspoon of cayenne pepper (optional), and a pinch of salt and black pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the bulgar is tender.
- While the bulgar cooks, peel and roughly chop 1 cup of cooked chestnuts. If using raw chestnuts, boil or roast them until tender before chopping.
- Zest and juice 1 tangerine. Set aside 1 tablespoon of zest for garnish.
- Once the bulgar is cooked, stir in the chopped chestnuts, 1 tablespoon of tangerine zest, and 2 tablespoons of tangerine juice. Stir gently to combine.
- Taste and adjust seasoning as needed. Garnish with the remaining 1 tablespoon of tangerine zest and serve warm.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
23g
Fat
10g
Carbs
18g
