Meera Sodha's Vegan Recipe for Bulgur Pilaf with Fennel, Raisins and Pine Nuts | The new vegan

Now that I'm a parent, I never run out of raisins. The weekly shop is always about filling the jar with raisins, which is used in many negotiations. Meanwhile, raisins in adult life have long been underestimated. In the early 90s they had a moment in couscous salads (and, more locally, in my mother's raita), but I think it was about time they were released. Southern Italians know they're excellent in the kitchen and use them liberally in pasta con le sarde with fennel and in a dish of fried spinach with pine nuts, which I borrowed to create today's recipe. hui.
Bulgur pilaf with fennel, raisins and pine nuts
Prepare 10 minCook 30 minServes 4
300g bulgur 50g pine nuts40g raisins 6 tablespoons extra-virgin olive oil2 tsp fennel seeds1 large onion, peeled and finely sliced 2 fennel bulbs, trimmed and finely sliced, green leaves reserved (500g net) 1 tsp fine sea salt 3 cloves of garlic, peeled and thinly sliced 3 tbsp of tomato purée 350g baby spinach 125ml dry white wine 1 squeezed lemon
Put the bulgur in a bowl heat resistant, add 450 ml of just boiled water, cover with a clean tea towel and set aside.
Put a large frying pan over medium heat, add the pine nuts and raisins and sauté for three minutes, until the nuts turn lightly browned and the raisins begin to puff up from the heat. Pour into a bowl and set aside.
Put the oil in the same pan and, once hot, add the fennel seeds and sauté for a minute. Stir in the onion, fennel and salt, cook for eight minutes, then add the garlic and cook for another two minutes. Stir in the tomato purée and cook for another two minutes.
Add the spinach handful by handful, tossing it into the mixture to soften it (this may take a few minutes). The spinach will release water, so cook it thoroughly, which should take about five minutes. Add the wine and let it sizzle as well.
Toss the bulgur with a fork and stir it into the fennel mixture along with a few raisins and pine nuts. Stir in a tablespoon of lemon juice, taste and add more lemon if needed. Pour into a large serving bowl, garnish with the finely chopped reserved fennel leaves and the remaining pine nuts and raisins, and serve.

Recipe Jul 6, 2022 0 84 Add to Reading List

Now that I'm a parent, I never run out of raisins. The weekly shop is always about filling the jar with raisins, which is used in many negotiations. Meanwhile, raisins in adult life have long been underestimated. In the early 90s they had a moment in couscous salads (and, more locally, in my mother's raita), but I think it was about time they were released. Southern Italians know they're excellent in the kitchen and use them liberally in pasta con le sarde with fennel and in a dish of fried spinach with pine nuts, which I borrowed to create today's recipe. hui.

Bulgur pilaf with fennel, raisins and pine nuts

Prepare 10 minCook 30 minServes 4

300g bulgur 50g pine nuts40g raisins 6 tablespoons extra-virgin olive oil2 tsp fennel seeds1 large onion, peeled and finely sliced 2 fennel bulbs, trimmed and finely sliced, green leaves reserved (500g net) 1 tsp fine sea salt 3 cloves of garlic, peeled and thinly sliced 3 tbsp of tomato purée 350g baby spinach 125ml dry white wine 1 squeezed lemon

Put the bulgur in a bowl heat resistant, add 450 ml of just boiled water, cover with a clean tea towel and set aside.

Put a large frying pan over medium heat, add the pine nuts and raisins and sauté for three minutes, until the nuts turn lightly browned and the raisins begin to puff up from the heat. Pour into a bowl and set aside.

Put the oil in the same pan and, once hot, add the fennel seeds and sauté for a minute. Stir in the onion, fennel and salt, cook for eight minutes, then add the garlic and cook for another two minutes. Stir in the tomato purée and cook for another two minutes.

Add the spinach handful by handful, tossing it into the mixture to soften it (this may take a few minutes). The spinach will release water, so cook it thoroughly, which should take about five minutes. Add the wine and let it sizzle as well.

Toss the bulgur with a fork and stir it into the fennel mixture along with a few raisins and pine nuts. Stir in a tablespoon of lemon juice, taste and add more lemon if needed. Pour into a large serving bowl, garnish with the finely chopped reserved fennel leaves and the remaining pine nuts and raisins, and serve.