Early Autumn Medley of Roasted Eggplant & Peppers with Chickpeas and Freekeh

Although eggplant and bell peppers are technically summer vegetables, they continue to appear on my table all through the early weeks of fall.  I may even like them better in the fall.  During the late summer I am so busy consuming my fill of corn and tomatoes and summer squash that these rich jewels of late summer are sometimes pushed to the side.  But when the weather begins to turn cool…and the light begins to fade before we sit down to eat…I am really in the mood for the savory and substantial gratins, tarts, pastas, ragouts and stews in which these two really shine.

 

The recipe I’m sharing today is a perfect example of this.  It has more substance than the things I am likely to prepare on a warm summer day—but it is perfect for a cool evening.  Furthermore, as a person who is very attached to the light, it is cheering to be able to serve these vibrant fruits of summer during the rapidly fading light of an early fall evening.    

There are really two recipes embedded in this one recipe.  One is for a medley of chickpeas and roasted eggplant and peppers—all dressed in a lemony vinaigrette.  On a hot summer day, it would make a fantastic side for grilled lamb or steak.  Just add herbs (parsley, basil, mint or marjoram)…and maybe a few olives....

The other recipe is for a spiced freekeh pilaf.  I have posted several freekeh pilafs in the past and this is only slightly altered from those.  The first time I made this dish I spiced my pilaf with cinnamon and cumin.  The second time, I was measuring out the cinnamon when all of a sudden it occurred to me that fennel seed would be delicious instead of cinnamon.  I preferred the fennel…but you should use whichever you like best.  If you don’t have any freekeh…or don’t like it…simply substitute medium bulgur.  Bulgur only takes 15 to 20 minutes to cook (rather than 20 to 25), so adjust the recipe accordingly.  You could also simply serve the medley of vegetables on a mound of plain couscous.

This moment when the time is right for hearty eggplant and pepper preparations is short.  In a couple of weeks I know I will be totally ready for winter squash…and root vegetables…and rich, meat stews and braises.  But for now, dishes like this one are the perfect way for me to ease into the new season without quite letting go of the one that came before.

Early Autumn Medley of Roasted Eggplant & Peppers

with Chickpeas and Freekeh

This recipe might seem a bit complicated and lengthy, but it isn’t really.  It is difficult to express in the instructions, but many or the steps can be accomplished simultaneously.  I have kept the instructions for the “topping” of roasted vegetables and chickpeas together and separate from the preparation of the freekeh pilaf for clarity, but when you make it, it will be most efficient to sort of do everything at once.  Start with the bell peppers.  While they are roasting, start the onions for the pilaf.  Then, make the lemon-garlic vinaigrette and add the chickpeas.  When the peppers are done, put the eggplant in the oven.  At that point the onions will be done and you can add the freekeh and spices.  The eggplant will roast while the freekeh cooks.  You will be free during this time to peel and seed the peppers and mince the herbs.  The nuts can be toasted after the eggplant comes out of the oven.  (Or, if you prefer to do some of the work ahead, the bell pepper can be roasted, peeled and seeded ahead…and the nuts can be toasted, chopped and seasoned ahead.)

1 to 1 1/4 lb. red bell peppers (2 large or 3 medium)

Olive oil

2 T. lemon juice

1 large or 2 small cloves garlic, smashed to a purée with a pinch of salt

1/4 t. cayenne

1 15-oz. can chickpeas, drained and rinsed

1 1/2 lb. eggplant, topped & tailed and cut into 3/4- to 1-inch cubes

1/4 to 1/3 c. pistachios

1 medium red onion (about 8 oz), finely diced

1 1/3 c. freekeh, rinsed

1 t. fennel seed, crushed in a mortar & pestle

1 1/2 t. ground cumin

1 1/2 c. water

1/2 c. golden raisins

1 to 2 T. minced parsley

1 to 2 T. minced mint

Strained yogurt, Greek yogurt, or Labneh for serving

Roast the bell peppers:  Preheat the broiler to high.  Rub the peppers with a thin film of olive oil and place on a baking sheet.  Slide the peppers under the broiler, allowing them to char before rotating to expose all sides to the heat of the broiler.  When the skin is blackened and blistered all over, remove from the oven and set aside until cool enough to handle.  Adjust the oven rack to the middle position and set the oven to 450°.

While the peppers roast, place the lemon juice, garlic and cayenne in a large bowl.  Whisk to break up the garlic.  Whisk 2 T. olive oil into the lemon mixture.  Add the chickpeas and toss to coat.  Peel and seed the peppers and cut into a rough 1-inch dice.  Add the peppers to the chickpeas, folding to distribute.  Taste and correct the seasoning with salt.

Meanwhile, toss the eggplant in a generous amount of olive oil (about 3 T.) and season with salt & pepper.   Transfer the eggplant to a rimmed baking sheet that has been lightly sprayed with pan spray.  Roast in the preheated oven, rotating the pan from front to back  half way through the cooking time.  If you like, "stir" the eggplant once as it cooks by turning it over with a pancake turner.  The eggplant is done when it is golden and tender—about 25 minutes. 

When the eggplant is done cooking, remove from the oven and reduce the oven temperature to 350°.  Let the eggplant cool on the sheet for few minutes.  While it is still hot, add it to the bowl with the chickpeas and peppers and fold in.  Taste and correct the seasoning with salt, cayenne pepper and lemon juice.  

While the peppers and eggplant roast, cook the freekeh.  Warm 3 T. or so of olive oil in a heavy-bottomed pot set over medium heat. Add the onions and stir to coat in the fat. Sweat, stirring occasionally, until the onion is soft and translucent and just beginning to take on a bit of color at the edges—about 10 to 15 minutes. Increase the heat to medium high and add the drained freekeh along with the spices and a generous pinch of salt. Continue to cook for a minute  or so until the grains are coated in the oil and sizzling in the hot oil. Add the water and bring to a full boil. Reduce the heat to the lowest setting and cook, covered until the freekeh is tender—20 to 25 minutes. Remove from the heat and scatter the golden raisins over the surface of the freekeh. Cover and let rest for 5 minutes.  Add the herbs and fluff with a fork.  Taste and correct the seasoning. 

While the freekeh cooks, spread pistachios on a baking sheet and lightly toast in a 350­° oven until fragrant and tinged with a bit of color.  Don’t overdo it—you want the nuts to remain bright green.  Cool, chop coarsely and drizzle with a small amount of oil.  Season with salt.

To serve, mound the freekeh on individual plates or on a large platter.  Spoon the roasted vegetables over the freekeh and scatter the toasted pistachios over all.  Pass strained yogurt or labneh separately.  Serves 4 to 5.

Variations: 

• Substitute ground cinnamon for the fennel seed in the pilaf.
• Scatter crumbled Feta over the finished dish instead of passing labneh on the side.
• Substitute Bulgur for Freekeh.  Cook for 15 to 20 minutes. Use 1 2/3 c. water.

Printable Version

A Roasted Vegetable & Farro Pilaf, Farro Cooked Risotto Style and Some Farro Cooking Basics

Since purchasing my first bag of farro last month, I have been experimenting with it as much as my schedule will permit. I thought I would take a moment today to talk about what I have been doing with it. I love main course grain and vegetable pilafs, so both of the things I have made so far are variations on that theme. But either dish would make a fine side dish too.

There appear to be two commonly used methods for cooking farro—although you will find lots of minor variations on these two methods. The first method is to simply boil the farro in salted water—much as you would pasta—until it is al dente. It may then be drained and used immediately, or drained and spread on a sheet pan to be cooled and used later.

The second method is the standard "pilaf" method used for cooking any grain: Cook some onion (or shallots, or spring onions, or green onions, along with any other aromatic vegetable you would like) in a generous amount of olive oil or butter. When the onion is tender, add any herbs or spices that you might be using and cook until fragrant. Add the grain (in this case, farro) and cook for a minute or two to coat the grain in the fat and get it hot. Add liquid (water or stock) and salt and bring to a full boil. Reduce the heat to low and cook at a gentle simmer, covered, until tender, but still firm in the center—20 minutes for pearled farro and 25 to 30 minutes for semi-pearled farro. Remove the farro from the heat and allow it to sit and rest for a few minutes.

When using the pilaf method, most recipes call for about 2 1/2 cups of liquid for every cup of farro. In my limited experience, the farro will not absorb all of this liquid. But this does not seem to be a problem—just drain off this excess liquid. It may be discarded or reserved to finish the final dish. Once the farro has been cooked, it can be "finished" in a number of different ways.

The first thing I made was a risotto-style dish. This style farro is compared to risotto because it is very like risotto in its final texture and consistency—tender, slightly chewy grains are suspended in a creamy, thick liquid. This result can be achieved in a couple of different ways. The first is to cook the farro from start to finish using the exact same method one uses when preparing risotto (toasting the grains in some fat and then adding liquid in small amounts, at regular intervals while stirring frequently, until the grain is tender and the dish creamy). The second way uses risotto that is cooked first using either of the methods outlined above. The cooked farro is placed in a saucepan, along with a few tablespoons of the farro cooking liquid (or another liquid of some kind) and some butter. The farro is then heated through while stirring constantly until a creamy texture is achieved. Most of the time I have seen this style dish referred to as farro "risotto", but I also found a recipe in Judy Rogers' Zuni Cafe Cookbook that calls this dish "Farrotto".

When I made my farro risotto (farrotto), I cooked the farro using the standard pilaf method. To the onion base, I added some diced fennel, diced carrots, thinly sliced garlic and picked thyme. Because there were only a few tablespoons of liquid remaining when the farro was tender, I didn't even bother to drain it, I simply added some butter (along with some sautéed mushrooms and minced parsley) to the rested pilaf and stirred over medium heat until the farro was creamy and risotto-like. I couldn't believe how good this was.

The second dish I made was inspired by a farro pilaf in Olives & Oranges by Sara Jenkins and Mindy Fox. To a base of cooked farro, Jenkins adds Brussels sprouts, turnips and beets. Although I happened to have some nice Brussels sprouts in my fridge, I didn't have any beets or turnips. I also didn't feel like running to the store. I did have some carrots—which I love in combination with Brussels sprouts—so I used those in place of the beets and turnips. Jenkins cooks the farro for this recipe by boiling it like pasta. Because I'm fond of the pilaf method, I used that method instead. Following her lead, I topped the finished dish with some shaved cheese (she suggests Pecorino Toscano, I used Dubliner). This too, was excellent. With the addition of some wedges of hard cooked egg, it made a satisfying and substantial dinner.

Both dishes reheated beautifully for lunch the next day. I can't wait to try farro in something else, because so far, farro is batting a thousand in our household. It is certainly well on its way to becoming a staple in my pantry.

Creamy Risotto-Style Farro with Fennel & Mushrooms

3 T. olive oil
1/2 small onion, cut in a 1/3-inch dice
1 large carrot, cut in a 1/3-inch dice
1 small (1/2 medium) bulb of fennel, trimmed and cut in a 1/3-inch dice
1/2 T. picked thyme, chopped
1 large clove garlic, halved or quartered lengthwise and thinly sliced
1 c. semi-pearled farro (rinsed)
2 1/2 c. hot chicken stock (or water)
8 oz. crimini mushrooms, quartered and sautéed in some olive oil or butter until tender and caramelized
1 T. butter
2 to 3 T. minced parsley

In a wide saucepan, heat the oil over medium heat. Add the onion, carrot and fennel along with a pinch of salt and sweat until tender—about 10 minutes.

Add the garlic and thyme and continue to cook until fragrant.

Add the farro and continue to cook and stir until the farro is well-coated in the fat, lightly toasted and hot through—about 3 minutes.

Add the stock, along with some salt, and bring to a boil. Reduce the heat and cook, partially covered, until tender but still firm in the center—about 25 minutes. Let the farro rest, covered, off of the heat for minute or two.

Return the pan to the heat, add the mushrooms, butter and parsley. Stir until the dish is creamy. Taste and correct the seasoning. Serve immediately. Serves 2 to 3 as an entrée; serves 4 as a side.

Note: If there is an excessive amount of liquid (more than a few tablespoons) left in the pan after the farro is cooked, drain the farro. Return the cooked farro to the pan, along with 2 or 3 tablespoons of the liquid and proceed with the recipe.

Printable Recipe

Farro Pilaf with Roasted Carrots & Brussels Sprouts

1/2 lb. carrots, trimmed, peeled and cut into 1/2- to 3/4-inch thick pieces on a short diagonal
olive oil
1/4 medium onion, cut in a 1/4-inch dice
1 clove garlic, peeled and thinly sliced
1 t. chopped thyme
2/3 c. farro, rinsed
1 2/3 c. hot water
salt
6 to 8 oz. Brussels sprouts, trimmed and halved.
2 T. minced flat leaf parsley
Dubliner, Cheddar or Pecorino

Toss the carrots with enough olive oil to coat and season with salt and pepper. Transfer to a small baking dish just large enough to hold the carrots in a snug single layer, add a splash of water and cover with foil. Place the carrots in a preheated 400° oven and roast for 30 minutes. Remove the foil and continue to roast until the carrots are tender and beginning to caramelize—another 10 to 20 minutes.

While the carrots roast, sweat the onion, thyme and garlic, along with a pinch of salt, in some olive oil until the onion is tender—5 to 10 minutes. Add the farro and continue to cook and stir until the farro is well-coated in the fat, lightly toasted and hot through—about 3 minutes. Add the water, along with some salt, and bring to a boil. Reduce the heat, cover and cook, until tender but still firm in the center—about 25 minutes. Let the farro rest, covered, off of the heat for minute or two.

While the farro is resting, heat a couple of tablespoons of olive oil in a sauté pan wide enough to just hold the Brussels sprouts in a snug single layer. Add the sprouts to the pan, cut side down. Season well with salt and cook over medium-high heat, turning occasionally, until the sprouts are golden and tender—about 5 minutes. (If the sprouts are small and tender, 5 minutes will be sufficient.  For larger sprouts, it may be necessary to add a splash of water to the pan after they are golden so they can continue to be cooked to tenderness without burning.)

Transfer the sprouts to a large bowl. Drain the farro and add to the bowl along with the carrots and parsley. Toss to combine. Taste and correct the seasoning. Drizzle with a tablespoon or so of olive oil and toss again. If the farro and carrots are not hot when the sprouts are done cooking, the pilaf can be assembled in the pan the sprouts were cooked in so that the pilaf can be warmed through over moderate heat.

Served topped with thin shavings of cheese. Serves 2 as an entrée.

Printable Recipe

A Butternut Squash & Bulgur Pilaf for the Kaw Valley Farm Tour

I mentioned in my last post that this had been a busy week. One of the highlights of my week was participating in the Kaw Valley Farm Tour. The Kaw Valley is the river valley of the Kansas (or Kaw) River running from Junction City, Kansas east to Kaw Point in Kansas City. Every year for a weekend in October a group of growers situated in the Kaw River Valley get together and open their growing and producing operations to the public. It is a fabulous opportunity for people in the area to see what is growing and thriving in their own back yards.

Yesterday and today were picture perfect early October days with sunny blue skies, puffy clouds and the cool feel of fall in the air. Everything is still green after our unusually wet summer and there is just a tinge of color beginning to show in the leaves. Even if you weren't interested in the stops along the way, the drive through the Kaw Valley on such a day would be a worthwhile way to spend some time. Being outside in such a beautiful place when the weather is so lovely is amazingly restorative. I wish that I were a landscape photographer so that I could share the beauty with you.

My part in the weekend's activities was a short cooking demonstration and tasting yesterday at a the Blue Jacket Crossing vineyard and winery. I have to confess that I wasn't sure how my part of the day was going to go. I had not visited beforehand and it is not uncommon for a chef to go into a situation where they simply have to make the best of it. But this was not the case at Blue Jacket. The delightful couple who own and operate the winery graciously welcomed me and had a special place set up for me to do my demonstration. Despite the rather stiff Kansas wind, I truly had a wonderful time (I hope I get to go back).


Demonstration mis en place ready to go



Tastings

Prior to the event they had sent me six of their wines to try so I could match my food to some of them. Not surprisingly they sell out of their dry wines almost immediately after they are released; so at this point in the year, I was tasting, and would be preparing something to go with, their sweeter wines. Since the farm tour is a celebration of locally grown foods, I decided I would make the bulgur pilaf (Kansas is wheat country, after all) that I posted about in the spring and change it up a bit for the fall.

The spinach that appears in the original pilaf could easily have been changed to Swiss Chard and would have been a fine addition to an Autumn pilaf.  Swiss Chard makes an appearance at the Farmers' Market in both the spring and the fall. But the butternut squash has been looking particularly nice this year, so I thought I would use that instead. Also, I thought its sweetness would be great with the wines. Initially I thought about also incorporating some eggplant because I think eggplant and butternut squash are good partners during the short season when they come into the market together. The pilaf that I made with both butternut squash and eggplant was really good, but the presence of the eggplant seemed to require the addition of a generous squeeze of lemon juice.  This would have made it a poor match for the wines.

I eventually settled on a pilaf with just roasted butternut squash, pistachios, golden raisins, loads of mint and the optional addition of chickpeas for when it is to be served as an entrée. Without the chickpeas it is a wonderful side dish for Autumn.  I think it would make a nice addition to the Thanksgiving table.  And judging from the reaction of those who tasted it yesterday, it would be very well-received...even by people who think they don't like "whole grains".
 

The pilaf paired very well with Blue Jacket's award winning Seyval Reserve (a lovely white, which I had not tasted before I arrived) and their Nouveau Beaujolais-style Wolf Red. So in addition to having the pleasure of watching people taste and enjoy the pilaf, I got to see their eyes light up as they tasted the pilaf and the wine together.

The tasting room at the winery is open year round, so if you are in the area, check out their website and drop in to see them and taste their wines while you enjoy the spectacular view of their Kaw Valley Vineyard. (While you're at it, make a batch of this pilaf to take with you. With the addition of a little yogurt, some fruit and a bottle of wine, it would make a great picnic lunch.)





 Bulgur Pilaf with Butternut Squash,

Pistachios & Golden Raisins

2 to 2 1/2 lb. butternut squash, peeled, seeded and cut in a scant 3/4-inch dice (about 5 c. diced)
3 to 4 T. olive oil, divided
1 small onion (about 6 oz.), diced (you will have about 1 c. diced onion)
1 fat clove garlic, minced
kosher salt
1 t. ground cumin
pinch cayenne
1 c. (6 oz.) medium bulgur, rinsed and drained
1 1/4 c. water
1/2 c. golden raisins
1/4 c. mint chiffonade
2 T. minced flat leaf parsley
1/2 c. toasted pistachios, coarsely chopped

Toss the squash with 1 to 2 T. olive oil and season with salt and pepper. Spread in a single layer on a baking sheet and bake in a 425°F oven until tender and caramelized—20 to 30 minutes (stirring once so it will brown evenly).

Warm 2 T. olive oil in a medium saucepan with a tight fitting lid over moderate heat. Add the onions along with a pinch of salt and sweat until tender and translucent. Add the garlic, cumin and cayenne and cook until fragrant—about a minute. Increase the heat to medium high and add the drained bulgur along with a generous pinch of salt. Continue to cook for a minute. Add the water and bring to a boil. Reduce the heat to low and cook, covered until the bulgur is tender—12 to 15 minutes. Remove from the heat and scatter the raisins over the surface of the bulgur. Cover and let stand for 5 minutes.

Transfer the bulgur to a large bowl. Add the herbs, roasted squash and pistachios and toss until everything is well combined. Serve warm or room temperature. Serves 4 to 5 as side dish.

Variations:
- To make a more substantial pilaf to be served as an entrée, add a 1 to 1 1/2 cups cooked chickpeas (if using canned, drain and rinse before adding). Add the chickpeas with the roasted squash and pistachios.

- For a late summer variation, top and tail a medium eggplant (about 12 oz.). Cut into a 3/4-inch dice and toss with salt, pepper and olive oil to coat and spread on a baking sheet. Transfer to a 425° oven and roast until tender and caramelized—about 20 minutes. Add to the pilaf with the butternut squash. Substitute walnuts for the pistachios and add 2 to 4 tablespoons of lemon juice to the final pilaf.

- Add 10 oz. of stemmed spinach that has been wilted, squeezed dry and roughly chopped.

A Versatile Grain Pilaf

I taught a class this week called "Simple Suppers." One of the things that I wanted to teach when I proposed this class was how to make a grain pilaf that is essentially a one dish meal. We are hearing so much about whole grains and how Americans really need to incorporate more whole grains in their diets. A main course pilaf is a great way to do just that.

A pilaf is a grain that has been prepared in a very specific way. If a grain has been cooked using the "pilaf method", it has been sautéed in some butter, oil or other fat before the liquid is added. Frequently onions and possibly some garlic or spices are cooked in the fat before adding the grain. Grains will vary in the amount of liquid that they require and in the length of time that they will need to cook (this information can be found on the box or the bulk bin), but the basic method will remain the same.

The word pilaf is most often applied to rice dishes, but almost any grain can be cooked using the pilaf method. Some examples include quinoa, bulgur, pearled barley, farro, spelt, and wheat berries. Once you learn how to make a grain pilaf, you will be ready to create all kinds of interesting, satisfying and nutritious, grain-based entrées.

To make any grain into a pilaf:  First, cook some onion (use whatever kind you like—white, yellow, red, shallots, spring onions, or green onions) in a generous amount (at least 2 T. for a cup of your chosen grain) of olive oil or butter. After the onion is tender, add garlic and any spices that you are using—cumin, coriander, fennel seed, paprika, curry, chili powder, turmeric, allspice, ginger, cinnamon, etc.—and cook until fragrant. Add the grain (rinsed, if necessary) and cook for a minute or two to coat the grain in the fat and get it hot. Add the liquid (water or stock) and salt and bring to a full boil. Reduce the heat to low and cook, covered, until tender—grains vary from 12 to 15 minutes cooking time for quinoa or bulgur, to a couple of hours for wheat berries. When the grain is tender, remove it from the heat and allow it to sit, still covered, for 5 minutes.  The grain will continue to absorb any remaining liquid as it rests.

You could serve your grain pilaf as is as a side dish.  But you can also think of your pilaf at this point as a blank canvas for all kinds of additions and garnishes.  It can become the star of the meal instead of just the supporting player.

To almost any pilaf, I like to add a dried fruit of some kind—I enjoy the sweetness and chewy texture that this contributes. Add the fruit by scattering it over the surface of the finished pilaf while it rests.  This will help the fruit to soften a bit. I think sundried tomatoes also fall into this sweet-chewy category and can be added in the same way. If you want to go in the chewy-salty direction, olives can be added to the final dish.  Whether you are adding dried fruit, sundried tomatoes, olives or some combination of these, aim for about 1/3 to 1/2 cup for every cup of raw grain.

I also like to add about 3 cups of a cooked vegetable of some kind—cooked beans, blanched, sautéed or roasted vegetables, wilted greens, etc.  If you want to add roasted vegetables, think about the fact that roasting shrinks vegetables, so start with a volume of prepared, raw vegetables that is about twice the volume that you want to end with.  So, for example, if you want to end up with 3 cups of roasted vegetables, start with 5 or 6 cups raw vegetables. If you are going to serve the pilaf hot (as opposed to turning it into a room temperature or cold salad-type dish), any vegetable you add should also be hot. If you are blanching or sautéing the added vegetables, do this while the pilaf rests. Roasted vegetables can be timed so they are finished when the pilaf is, or they can be cooked ahead and reheated in the oven.

Nuts are another favorite addition—not only for flavor, but for texture. Good choices include pine nuts, pecans, walnuts, almonds and pistachios. Always toast the nuts (350° oven, until golden and fragrant) before adding them. Toasting nuts deepens their flavors and in some cases gives them a more delicate crunch.  As with the dried fruit, I add 1/3 to 1/2 cup to the basic recipe.

Don't overlook the addition of fresh herbs--they add loads of flavor. Herbs like rosemary, sage, winter savory and thyme can be added to the pilaf with the onions and spices.  Herbs like mint, parsley, basil, cilantro and dill are better added at the end with the vegetables and nuts.

When your pilaf is finished, taste it. Correct the salt and pepper. Don't be afraid to add some lemon or garlic if the flavor seems flat or olive oil if the pilaf seems dry. I like to serve pilafs with a slice of cheese or a little yogurt.

For my class, I planned to teach a bulgur pilaf.  Bulgur is a grain that is easy to like--it has interesting texture without being too chewy and it cooks quickly, making it great for a spur of the moment or weeknight meal.  Since the class was to have a seasonal theme, I had planned to use asparagus as the main vegetable addition—but I wasn't particularly thrilled with this idea because I already had an asparagus dish in the class. Then, while reading up on grain pilafs, I ran across a bulgur and spinach pilaf at 101 cookbooks.  I have not made this recipe, but it looks excellent.  In any case, I thought the use of wilted spinach as a vegetable addition was inspired.  Spinach is also a seasonal addition.  In fact, I already had some on hand from my Saturday trip to the market:

Once I had settled on the spinach, the remaining ingredients fell into place.  Chickpeas are good with bulgur and they are also a traditional Spanish and Mediterranean accompaniment for spinach.  Other flavors that are good with these two ingredients are cumin and mint.  If you are not crazy about mint, dill would also be a good choice.  With the texture that the chickpeas provide,  you don't necessarily need a nut, but I love them, so I decided to add some toasted walnuts.  Pistachios would have been good too (and colorful).  Finally, I added golden raisins.  I also really like the idea of dried apricots with the bulgur and walnuts, so when I made the dish again last night, I made it with the apricots.  It is nice either way.  The whole idea is to make a pilaf that pleases you.  A good friend told me that she made this recipe with Swiss Chard, Currants and Almonds.

I could continue at length about possible combinations--there are so many different directions you can go when putting together a grain pilaf.  You could change this recipe by using quinoa instead of bulgur.  If I had chosen to make a bulgur pilaf with asparagus, I might have then included some roasted artichokes and most certainly would have added some blanched English peas (instead of chickpeas).  I might have added some thyme and fennel seed to the cooking onions and would have finished the pilaf with parsley, mint and pine nuts...and maybe some lemon zest. 

If you need some ideas, recipes for grain based entrées are becoming more and more common and are readily found on-line.  A few years ago Gourmet published a barley pilaf-based salad with roasted summer vegetables that has become one of my favorites.  This past March, Food & Wine ran an article, "Amazing Grains", that included basic pilaf instructions along with a couple of recipes using this basic pilaf.  If you are completely new to the world of grains, Deborah Madison has an extensive and user friendly section on grains in her book Vegetarian Cooking for Everyone.   Madison even gives pointers on which grains are the friendliest for people who are not used to eating whole grains. 

Someone told me recently that people would eat more "healthy" food if it could be made to taste good.  Well, this pilaf tastes really good.

Bulgur Pilaf with Chickpeas & Spinach 

Pilaf:

2 T. olive oil

3 or 4 spring onions, including some of the green, sliced--keep the white & green separate
1 fat clove garlic, minced
kosher salt
1/2 t. ground cumin
1 c. (6 oz.) medium bulgur, rinsed and drained
1 1/4 c. water

Additions/Garnish:
1/2 c. julienned dried apricots or golden raisins
2 T. olive oil
pinch hot pepper flakes
1 15-oz. can chickpeas, drained and rinsed
10 oz. stemmed spinach, washed (Cook the spinach in the water clinging to the leaves in a covered pot. When the leaves have wilted, remove from the heat and cool. Squeeze out the excess liquid and roughly chop.)
1/4 c. mint chiffonade
1/2 c. toasted walnuts, broken or coarsely chopped

Warm 2 T. olive oil in a medium saucepan with a tight fitting lid over moderate heat. Add the white portion of the spring onions along with a pinch of salt and sweat until tender and translucent. Add the garlic and cumin and cook until fragrant—about a minute. Increase the heat to medium high and add the drained bulgur. Continue to cook for a minute. Add the water and some salt and bring to a boil. Reduce the heat to low and cook, covered until the bulgur is tender—12 to 15 minutes. Remove from the heat and scatter the apricots over the surface of the bulgur. Cover and let stand for 5 minutes.

While the bulgur is resting, heat 2 T. olive oil in a wide sauté pan set over medium heat. Add the pepper flakes and chickpeas along with the green tops from the spring onions and cook, shaking the pan occasionally, until the chickpeas are hot.

Scatter the spinach over the chickpeas. Season with salt and continue to cook and stir until the spinach is hot through.

Transfer the bulgur to a large bowl. Scatter the mint over the bulgur, followed by the chickpea/spinach mixture along with the walnuts. Toss until everything is well combined.  Taste and correct the seasoning.  Serve accompanied by some plain yogurt, if you like. Serves 4 to 5 as an entrée.

Note:  I used spring onions for this pilaf because I had some from the farmers' market, but you can use any onion that you have on hand--you'll need about one cup.  Unless you are using green onions as a substitute for the spring onions, omit the addition of the green portion of the onion to the chickpea/spinach mixture.