Thanksgiving Bulgur Pilaf With Butternut Squash, Chestnuts, & Cinnamon

Thank you Jennifer Abadi for this fabulous savory bulgur pilaf- perfect for a Thanksgiving menu!

Check out Jennifer’s website www.FistfulofLentils.com.

Bulgur is a healthy ingredient common in foods from Turkey, the Mediterranean and the Middle East. I was really surprised to find out how healthy bulgur really is!

Some of the benefits of eating bulgur include:

Lowering the risk of Type 2 diabetes because it contains Magnesium which helps out the insulin in your body.
Bulgur’s high fiber content helps against breast cancer.
Fiber in bulgur helps protect against gallstones (trust me- gallstones are not a fun thing to have)
Bulgur contains an ingredient called Betaine which helps protect against creaky joints and inflammation that some of us may be starting to feel…..
Bulgur contains Folate which helps with mental clarity and memory!!! Now, who wouldn’t want a couple extra crystal clear brain cells that can help us find our keys when we are running out that door….

Enjoy this hearty and healthy new kosher recipe!

Thanksgiving Bulgur Pilaf with Butternut Squash, Chestnuts, and Cinnamon

(Yield: Serves 4 to 6 / Makes about 5 cups)

Preparation Time: 1 Hour 15 Minutes

Ingredients:

For Pilaf:

2 cups whole grain bulgur wheat (ground bulgur will become too mushy)
2 to 3 tablespoons extra virgin olive oil or salted butter
1 cup coarsely chopped yellow onions
1 tablespoon minced garlic
1 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
3/4 cup vegetable or chicken stock
1/2 cup ¼-inch cubed butternut squash pieces (cut to about the size of the chickpeas)
¼ cup pre-cooked chickpeas, rinsed and drained
¼ cup sliced chestnuts (pre-roasted and packaged in a jar or can)

For Serving:

1 tablespoon fresh dill, finely chopped
2 teaspoons melted salted margarine or salted butter (optional)

Recipe Procedure:

1. Pour bulgur into a medium sized bowl and cover with cold water. Soak for 30 minutes to 1 hour, then drain. (May also be soaked, drained, and stored in a tight-sealed container in the refrigerator overnight).

2. Heat the oil (or butter) in a heavy large pot for 30 seconds over medium heat. Cook the onions until golden and soft, but not brown, 4 to 5 minutes.

3. Add the garlic and stir. Continue to cook until the onions are brown, about another 10 minutes (be careful not to burn the garlic).

4. Stir in the salt, cinnamon, and allspice, and cook for a minute.

5. Add the drained bulgur and mix well. Gently sauté the grains, mixing constantly over medium heat, about 10 minutes.

6. Add the broth, butternut squash pieces, chickpeas, and chestnut pieces and mix well. Reduce the heat to the lowest setting, cover tightly, and cook just until the butternut squash is soft and bulgur is tender (the grains should have a slightly chewy bite to them), 25 to 30 minutes. (Mix the bulgur wheat every 10 minutes or so, mixing well to ensure that the bottom is not burning and sticking to the pot.)

7. Just before serving, taste and add more salt, if necessary. Serve warm in a glass or ceramic bowl sprinkled with the chopped dill, and melted butter (if desired). Toss at the table, just before serving.