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Hearty Bulgur Pilaf

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.


8 as a side dish
  • 2 tablespoons plus 1 teaspoon vegetable oil, divided
  • 6 ounces Italian sweet sausage, casing removed (optional)
  • 3/4 cup chopped onion
  • 1 cup bulgur wheat, coarse or fine grind
  • 1/3 cup golden raisins
  • 1/4 cup pine nuts, toasted
  • 1 1/2 ounces Glace de Poulet Gold® diluted in 1¾ cups hot water
  • Unsalted butter to grease a 4- or 5-cup ring mold


  1. Preheat the oven to 325°. Heat 1 teaspoon of vegetable oil in a small skillet, add the sausage, and cook until until the sausage is browned, breaking it into small pieces with a spatula. Set aside.
  2. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the onion and sauté until it is translucent and soft, 5 to 6 minutes. Add the bulgur, raisins, pine nuts, reserved sausage, and diluted Glace de Poulet Gold®. Bring the liquid to a boil, then reduce the heat to medium-low, cover, and cook until all the liquid has been absorbed, about 15 minutes, fluffing the bulgur every 5 minutes.
  3. Butter a 4- to 5-cup ring mold.  Spoon the pilaf into the mold, smoothing to make it even. Cover with aluminum foil, and bake until the bulgur is lightly browned around the edges, about 15 minutes.
  4. Remove the mold from the oven, run a knife around the edges, and shake to loosen the bulgur before unmolding onto a serving plate.
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Classic French Stocks and Sauces