Pilaf lightens up holiday overload In a season of indulgences, this side dish offers a nearly guiltless alternative to stuffing. Bonus for families with vegans: The recipe’s combination of whole grains, pasta, nuts and beans provides a complete protein.
This recipe, adapted from Jane Brody’s “Good Food Book,” is a holiday mainstay at our house. Pressed for time? That’s why we subbed mini-pasta for the broken angel hair in Brody’s original recipe. You can also use frozen chopped onion in lieu of chopping your own. Serves 4.
Ingredients
- 1 teaspoons olive oil
- 1 teaspoon butter
- 1/2 cup orzo, star or alphabet-letter noodles
- 1 medium onion, chopped
- 1 cup bulgur
- 2 cups chicken or vegetable broth
- 1/4 teaspoon salt
- 1/3 cup chopped fresh basil
- 1/4 cup broken walnuts, pine nuts or cashews
- 1 cup garbanzo beans, rinsed and drained
Directions
In a deep saucepan with a tight-fitting lid, heat oil and butter until liquified. Add pasta and stir, toasting noodles to a golden brown. Add onion and bulgur, and stir until onion is translucent. Add remaining ingredients, and bring to a boil. Reduce heat, cover pan, and simmer for 10 minutes. Serve immediately. Also good reheated.
