Thursday, September 12, 2013

Bulgur and Lima bean pilaf

Summer is supposed to be over but the sun god has decided to shine on us Portlanders for a few days longer. Blue skies and warm weather in September- I think this can tide me through the winter. The combination of this weather and the start of school means quick one pot meals.

This Bulgur and Lima bean pilaf comes together quickly and is very comforting. The slight chewiness of the bulgur pairs well with the mellowed onions and Lima beans. I served it with a simple side dish of Methi Mushroom that I put together while the pilaf was cooking. Start to finish 45 minutes including cleanup - all the elements of a comforting and tasty week night meal.

For the Bulgur Pilaf

1 tbsp oil
1/4 of a big yellow onion, sliced thinly
1/2 tsp cumin seeds
1 Serrano pepper, slit vertically 
2 cups medium grade Bulgur
1 cup frozen Lima beans
4 cups water
salt and pepper to taste

Heat the oil in a wide pot that has a lid. Once the oil is hot, add the cumin seeds. Wait for the cumin seeds to get aromatic and add the sliced onions and the pepper. Saute on a medium flame until the onions turn translucent. Add the Bulgur and stir to coat evenly with oil. Add the Lima beans, salt and pepper to taste. Add the water slowly. Once the water comes to a boil, reduce the heat to low and cover the pot. Set your kitchen timer for 15 minutes. Turn off the stove when your timer buzzes and let the pot stand for at least 10 minutes. Fluff with a fork and serve.

Methi Mushroom

3/4 of a yellow onion
1 tbsp of oil
1 bunch Methi leaves (about a cup loosely packed)
6 to 8 giant white mushrooms, quartered
1 tbsp of hot Sriracha sauce (more or less depending on how hot you like it)
4 Roma tomatoes, chopped
1/2 cup of frozen peas
salt to taste

While the Bulgur pilaf is cooking, slice up the rest of that yellow onion. Heat oil in a wok or kadhai and saute the onions. While the onions are cooking, pick the leaves from the Methi bunch. Wash and drain in a colander and roughly chop. Wash the mushrooms and quarter them.
Make sure the onions don't burn as you are parallel processing. Once the onions have turned a nice golden brown, add the Sriracha sauce and stir for a minute or two. Add the Methi leaves and the mushrooms. Turn the heat up and let the mushrooms take on some color. Add the chopped tomatoes, the peas and a little salt to taste. Cook until the peas are tender and the tomatoes release some water but still retain some shape. Taste and adjust seasonings.

Eat and enjoy with the Pilaf.

1 comment:

  1. Hello- Miss Ambica- glad you are keeping up with the posts. Can we see some Navarathri pictures??? This looks yummy. There is a Sriracha festival going on in LA this weekend.