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Hearty Bulgur Pilaf Serves 8 as a side dish

Bulgur's nutty flavor and wholesome texture make this a hearty winter dish to serve with poultry and roasted meats. An attractive way of presenting this side dish is to pack the mixture into a ring mold and bake it briefly. Once unmolded, fill the center with baby peas, broccoli florets, or any bright green vegetable. Either coarse or fine bulgur is appropriate.

Ingredients: 1 t. (5 mL) + 2 T. (30 mL) vegetable oil 6 oz. (180 g) Italian sweet sausage, casing removed (optional) ¾ c. (190 mL) chopped onion 1 c. 250 mL) bulgur, coarse or fine grind 1/3 c. (83 mL) golden raisins ¼ c. (60 mL) pignoli, toasted 1½ oz. (45 g) Glace de Poulet Gold® + 1¾ c. (435 mL) hot water Unsalted butter to grease a 4 or 5-cup (1 to 1.25 L) ring mold

Heat 1 t. (5 mL) of oil in a small skillet and cook sausage until browned, breaking it into small pieces with a spatula. Set aside. Preheat oven to 325°F. Heat remaining 2 T. (30 mL) oil in a large skillet over medium-high heat. Sauté onion until translucent and soft, 5 to 6 minutes. Add bulgur, raisins, pignoli, sausage, and diluted Glace de Poulet Gold®. Bring liquid to a boil, then reduce heat to medium-low, cover, and cook until liquid has been absorbed, about 15 minutes, fluffing bulgur every 5 minutes. Butter ring mold. Spoon pilaf into mold, smoothing to make it even. Cover with foil, and bake until lightly browned around the edges, about 15 minutes. Remove from oven, run a knife around edges and shake to loosen bulgur before unmolding onto a serving plate.

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