Substitute dried apricots or raisins for the dried figs.Sweet dried fruits and vegetables flavor this cinnamon-scented grain side dish. It goes very well with poultry and pork secondi.
Makes 4 to 6 servings | Prep time: 20 minutes | Minimum cook time: 2 hours in a medium slow cooker
2 tablespoons olive oil
1 small onion, chopped
1 garlic clove, peeled and minced
1 cup medium or coarse bulgur
11/2 cups Vegetable Stock or purchased stock
1 large carrot, thickly sliced
3/4 cup chopped dried figs, stemmed if necessary
1 (1-inch) cinnamon stick
1/2 cup pine nuts
Salt and freshly ground black pepper to taste
3 scallions, rinsed, trimmed, and chopped
1. Heat olive oil in a small skillet over medium-high heat. Add onion and garlic, and cook, stirring frequently, for 3 minutes, or until onion is translucent. Scrape mixture into the slow cooker.
2. Add bulgur, stock, carrots, figs, and cinnamon stick to the slow cooker, and stir well. Cook on Low for 4 to 6 hours or on High for 2 to 3 hours, or until liquid is absorbed.
3. While bulgur cooks, place pine nuts in a small dry skillet over medium heat. Toast pine nuts, shaking the pan frequently, for 3 minutes, or until browned. Set aside.
4. Remove and discard cinnamon stick. To serve, season to taste with salt and pepper, sprinkle each serving with pine nuts and scallions, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or until hot.
Variation:
Substitute dried apricots or raisins for the dried figs.