Bulgur Pilaf with Pumpkin and Raisins
When buying the pumpkin for this dish, choose one that feels solid and heavy (as pumpkins age, they dry out and become lighter). The skin should be hard, with no cracks or soft spots.
- 1/4 cup olive oil
- About 1 lb. peeled and seeded sugar pie pumpkin, cut into 3/4-inch cubes
- 1 yellow onion, finely diced
- 1 cup coarse bulgur
- Salt, to taste
- 2 Tbs. golden raisins
- 1 Tbs. sugar
- 1/4 tsp. ground cinnamon
- 1 tsp. chopped fresh flat-leaf parsley
In a heavy fry pan over medium-high heat, warm the olive oil. Add the pumpkin and onion and sauté until tender and golden brown, about 8 minutes. Add the bulgur and 1 1/2 cups water, season with salt, and increase the heat to high. Bring to a boil, then reduce the heat so the mixture simmers, cover tightly, and cook until the bulgur is tender and the water is absorbed, about 15 minutes.
Stir in the raisins, sugar and cinnamon, and season with salt. Let stand for 5 minutes. Stir in the parsley and serve immediately. Serves 4.
Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010).