Fresh & Fast Vegetarian_ Recipes That Make a Meal - Marie Simmons [91]
Add 2 cups water, the dried fruit and salt and bring to a boil. Cook, covered, over medium-low heat until the liquid is absorbed, about 10 minutes. Remove from the heat. Let stand, covered, for 5 minutes.
Meanwhile, heat the remaining ¼ cup oil in a medium skillet until it is hot enough to sizzle a slice of shallot. Add the shallots and cook, stirring, adjusting the heat to maintain a steady sizzle, until they are crisp and a deep golden brown, 6 to 8 minutes. Set a fine-mesh strainer over a heatproof bowl and strain the oil from the shallots. Reserve the oil for another use.
Spoon the cooked bulgur into a serving bowl. Sprinkle with the dill, mint and lemon juice and fluff with a fork. Spoon the shallots on top and serve at once.
Shortcut
Cutting dried fruits can be a sticky business, but not when you oil the cutting implement. Spray or brush kitchen scissors or the blade of your food processor with vegetable oil and snip or chop the fruit into small pieces.
Substitutions
If you don't have dried figs or apricots on hand, substitute raisins.
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Make a Meal
Serve with Cauliflower with Curried Tomato-Ginger Sauce (see Variation, [>]) and Broiled Summer Squash with Vinaigrette, Dill and Goat Cheese ([>]).
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BULGUR AND DATE PILAF WITH PECANS AND PARMIGIANO-REGGIANO
Nutty bulgur is well balanced here by the sweetness of the dried dates and the salty, rich taste of Parmigiano-Reggiano.
Cook Time: 30 minutes
Serves: 4
½ cup pecan pieces
2 tablespoons extra-virgin olive oil
½ cup chopped onion
1½ cups medium- or coarse-grain bulgur (see [>])
½ cup chopped or snipped (¼ inch) pitted dates
1 garlic clove, grated
½ teaspoon coarse salt
¼ cup grated Parmigiano-Reggiano, or more to taste
Spread the pecans in a small skillet and toast, stirring, over medium heat until slightly darker in color, about 5 minutes. Set aside.
Heat the oil in a large skillet until it is hot enough to sizzle a bit of onion. Add the onion and cook, stirring, over medium-low heat until golden, about 5 minutes. Add the bulgur and cook, stirring, until toasted, about 5 minutes. Add the dates and garlic and cook, stirring, for 1 minute.
Add 2 cups water and the salt and bring to a boil. Cover and cook over medium-low heat until all the water is absorbed, about 10 minutes. Remove from the heat. Let stand, covered, for 5 minutes. Add half of the cheese, fluff with a fork and transfer to a serving dish. Sprinkle the pecans and the remaining grated cheese on top.
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Make a Meal
Serve with Twice-Cooked Broccoli Rabe with Red Pepper and Garlic Oil ([>]) and Apple-Glazed Acorn Squash ([>]) or Carrots with Moroccan Spices and Lemon ([>]).
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ISRAELI COUSCOUS WITH WILTED SPINACH, TOASTED PINE NUTS AND PARMIGIANO-REGGIANO
Pine nuts, toasted to a rich golden brown, give this dish a distinctive taste. Make the couscous with or without the spinach. It works well simply as couscous with pine nuts and cheese.
Cook Time: 25 minutes
Serves: 4
2 tablespoons extra-virgin olive oil
½ cup pine nuts
1½ cups Israeli couscous (see [>])
1 garlic clove, grated
1 teaspoon coarse salt
6 ounces spinach, coarsely chopped (about 4 cups packed)
¼ cup grated Parmigiano-Reggiano
1 tablespoon fresh lemon juice
Heat the oil in a large skillet. Add the pine nuts and cook, stirring, over medium-low heat until golden brown, about 2 minutes. With a slotted spoon, remove the pine nuts to a small bowl and set aside.
Add the couscous to the oil left in the pan and cook, stirring, until golden brown, 2 to 3 minutes. Add the garlic and stir to combine. Add 2 cups water and the salt and cook, covered, over medium-low heat until the water is absorbed, about 15 minutes.
Add the spinach and stir to combine. Cover and cook until the spinach is wilted, about 3 minutes. Add the cheese and toss with a fork. Sprinkle with the lemon juice and toasted pine nuts and serve.
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Make