Bulgar Pilaf with Chestnuts and Spicy Tangerine Brown Butter
Elevate your side dish game with this vibrant **Bulgar Pilaf with Chestnuts and Spicy Tangerine Brown Butter**. This recipe combines the nutty chew of bulgar wheat with the earthy sweetness of chestnuts, creating a hearty base that's perfectly complemented by a citrusy kick from fresh tangerines. The star of the dish is the decadent brown butter, infused with tangerine zest, juice, and a hint of chili flakes for a spicy-sweet balance. With the addition of fresh parsley and optional pomegranate seeds for garnish, this pilaf is as visually stunning as it is flavorful. Ready in just 40 minutes, it's the perfect warm and aromatic centerpiece for your next holiday table or weeknight dinner. Keywords: bulgar pilaf recipe, chestnuts, tangerine brown butter, vegetarian side dish, quick dinner ideas.
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Recipe Information
Ingredients
- 1.5 cups bulgar wheat
- 1 cup cooked, peeled chestnuts
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 2 medium tangerines
- 0.5 teaspoons red chili flakes
- 3 cups vegetable stock
- 1 medium yellow onion
- 3 cloves garlic cloves
- 0.25 cup parsley
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 cup pomegranate seeds (optional, for garnish)
Instructions
Rinse the bulgar wheat under cold water and set it aside to drain in a fine mesh sieve.
Finely dice the yellow onion and mince the garlic cloves. Zest one of the tangerines and juice both. Set the zest and juice aside separately.
Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the bulgar wheat to the saucepan and toast lightly for 2-3 minutes, stirring frequently, until it's slightly golden and aromatic.
Pour in the vegetable stock along with the salt and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes until the bulgar is tender and the liquid is fully absorbed.
While the pilaf cooks, prepare the spicy tangerine brown butter. In a small saucepan, melt the butter over medium heat, stirring continuously. Cook for 4-5 minutes until the butter turns golden brown and smells nutty. Remove from heat and immediately stir in the tangerine zest, juice, and red chili flakes. Set aside.
Roughly chop the cooked chestnuts and stir them into the cooked bulgar pilaf. Add half of the spicy tangerine brown butter and mix well to distribute the flavor.
Finely chop the parsley and fold it into the pilaf. Taste and adjust seasoning with additional salt and pepper if needed.
Transfer the pilaf to a serving dish and drizzle the remaining spicy tangerine brown butter over the top. Garnish with pomegranate seeds for a pop of color and freshness, if desired.
Serve warm as a side dish or enjoy it on its own for a light yet satisfying meal.
Nutrition Facts
Calories |
2294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.5 g | 115% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 4160 mg | 181% | |
| Total Carbohydrate | 350.7 g | 128% | |
| Dietary Fiber | 72.0 g | 257% | |
| Total Sugars | 55.3 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 389 mg | 30% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 4360 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
