By Lauren Eggert
Bulgur Pilaf with Chickpeas and Herbs
From:
Milk Street: Fast and Slow Instant Pot Cooking at the Speed you Need
by Christopher Kimball
Page: 49
Updated at: Thu, 17 Aug 2023 11:31:22 GMT
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Ingredients
4 servings
4 Tablespoonssalted butter
2 ½ teaspoonsgaram masala
1 bunchscallions
thinly sliced, whites and greens reserved separately, we used white onion that we had on hand plus a little of left over tomato tossed in
1 cupbulgur
coarse, rinsed and drained, can substitute with quinoa, do not use fine bulgur, it will cook too quickly and be mushy
Kosher salt
ground black pepper
2 x 15.5 ouncecans chickpeas
rinsed and drained
1 cupfresh dill
lightly packed, roughly chopped
1 cupfresh flat-leaf parsley
lightly packed, roughly chopped
¼ cuptoasted pistachios
chopped
Instructions
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Notes
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