Bulgur "Pilaf"

with swiss chard and dried apricots

Whatever you do, don’t forget the pomegranate molasses — it’s the key finishing touch that takes this dish to a new level of deliciousness.

Makes 4 servings Total time: 30 minutes

BRING:

1

1 1/2

HEAT:

11/ 2 1/2

3/4 1/2

ADD:

1 2 1 1

1/4 cup medium- or coarseground bulgur cinnamon stick (3-inch) cup dried apricots, cut into 1/4- inch cubes

Tbsp. unsalted butter cup coarsely chopped raw pistachios tsp. ground cumin tsp. kosher salt, divided

Tbsp. olive oil cloves garlic, finely chopped shallot, finely chopped bunch Swiss Chard, stems removed, leaves chopped tsp. freshly ground black pepper

Lemon juice or pomegranate molasses for drizzling

Bring a large pot of salted water to a boil. Add bulgur and cinnamon stick; cook about 9 minutes. Stir in apricots and cook until bulgur is tender (this might vary depending on how coarse the bulgur is), 2–3 minutes more; drain well and discard cinnamon stick.

Heat a large skillet over mediumhigh; add butter and let melt. Add pistachios, cumin, and 1/4 tsp. salt. Cook, stirring, until pistachios are golden, about 2 minutes; transfer to a bowl. Wipe out skillet with a paper towel, return skillet to medium heat.

Add oil, garlic, and shallot to skillet; cook, stirring, until garlic is fragrant, about 30 seconds. Add chard, remaining 1/4 tsp. salt, and pepper. Cook, tossing, until chard is wilted, about 3 minutes. Stir in bulgur mixture and pistachios; toss until warmed through, about 1 minute.

Transfer pilaf to serving plates and drizzle with lemon juice or pomegranate molasses.

Per serving: 335 cal; 16g total fat (4g sat); 11mg chol; 365mg sodium; 45g carb (10g fiber, 11g total sugars); 9g protein