Bulgur Pilaf

Bulgur, or cracked whole wheat, makes a wonderful starch substitute when you've had it up to here with rice, pasta, bread and potatoes. For those of you like Cafe Drake who need a few carbs with most meals, bulgur is a healthy alternative, and being whole grain, less likely to add pounds than the simple carbohydrates found in white flour or other heavily processed products.

Versions of bulgur pilafs are endless, varying from region to region, country to country, but the recipe below hails from central Anatolia, and has been "beefed up" to include some veggies and spices. Add a can of drained chickpeas for a complete protein and skip the meat tonight, or partner with juicy kebabs or grilled sausages.

BULGUR PILAF

1 cup coarse bulgur / 1 small onion, diced /1/2 bunch green onions, chopped / 2-3 banana peppers or any fresh pepper, chopped / 1 tbsp tomato or pepper paste / 2 tomatoes, diced / 1 potato, diced / 1 tsp pepper flakes / 1 tsp black pepper / 1 tsp mint flakes (if you have fresh mint, even better!) / 3 tbsp olive oil /1 1/2 cups water / salt / 1/2 bunch parsley, chopped

1. Heat the oil in a pot and add the onion. Stir for a couple of minutes and add pepper. When they are soft add first the paste, stir for a minute, and then diced tomato.


2. When tomatoes are cooked, add the water, bulgur, potatoes, pepper flakes, ground black pepper, mint flakes, and salt.


3. Wait until the water boils. Then turn the heat down all the way to very low and cook until the water is absorbed and bulgur is tender.


4. Add parsley after you turn off the heat and mix well.


5. Bulgur can be sticky, so you better stir it every now and then. Once it's cooked, cover the pot by putting a paper towel or a clean kitchen cloth between the pot and the lid to absorb the moisture.


6. Let it sit for at least 5-10 minutes before you serve. The pilaf will remain quite hot.