Bulgur Pilaf with Chard and Dried Apricots

Don’t have, or don't like, apricots and pistachios? Use dried cranberries and almonds, raisins and walnuts, or other combinations of dried fruits and nuts.

Source: Favorite Recipes from Melissa Clark's Kitchen by Melissa Clark

servings: 4

1/2 teaspoon kosher salt, plus more for the cooking water
1 cup medium- or coarse-ground bulgur
1 cinnamon stick
1/2 cup dried apricots, cut into 1/4-inch cubes
1 1/2 tablespoons unsalted butter
1/2 cup coarsely chopped raw pistachios
3/4 teaspoon ground cumin
1 tablespoon extra-virgin olive oil
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 bunch chard, stems removed and leaves chopped
1/4 teaspoon freshly ground black pepper
Freshly squeezed lemon juice or pomegranate molasses


1. Bring a large pot of salted water to a boil. Add the bulgur and cinnamon stick; cook for about 9 minutes. Stir in the apricots and cook for 2 to 3 minutes more, or until the bulgur is tender (this might vary depending on how coarse the bulgur is). Drain well and discard the cinnamon stick.
2. In a large skillet over medium-high heat, melt the butter. Add the pistachios, cumin, and 1/4 teaspoon of the salt. Cook, stirring, until golden, about 2 minutes. Transfer to a bowl.
3. Wipe out the skillet with a paper towel. Return it to medium heat and add the oil, garlic, and shallot. Cook, stirring, until the garlic is fragrant, about 30 seconds. Add the chard, remaining ¼ teaspoon salt, and the pepper. Cook, tossing, until the chard is wilted, about 3 minutes. Stir in the bulgur mixture and pistachios. Toss over the heat for 1 minute, until warmed through. Transfer to serving plates and drizzle with lemon juice or pomegranate molasses.