This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Herbed Bulgur Pilaf with Shallots & Crispy Spiced Chickpeas
Bulgur—cracked and partially cooked wheat—is cooked pilaf-style with a generous amount of shallots. Lemon, dill and chives, added at the end, brighten the dish and complement the nuttiness of the grain. For textural contrast and a flavor accent, we finish the pilaf with canned chickpeas that are crisped in olive oil and tossed with cumin and smoked paprika.
tablespoons salted butter
large shallots, finely chopped
01In a large saucepan over medium, melt the butter. Add the shallots and ½ teaspoon salt, then cook, stirring, until beginning to brown, about 5 minutes. Add the bulgur and cook, stirring constantly, until it has a nutty aroma, about 1 minute. Stir in 2¼ cups water and bring to a simmer over medium-high. Cover, reduce to medium-low and cook until the bulgur is tender and has absorbed the liquid, 15 to 17 minutes. Remove from the heat, uncover and drape a kitchen towel over the pan. Replace the cover and let stand for 5 minutes.
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