Bulgur Wheat with Dried Apricots and Pistachios

I love Andrew Weil. His advice, positive outlook and sunny disposition are unrivaled. I learned about Ginger Tea from him: peel and slice some fresh ginger, steep it with some honey in boiling water and you get a homey, tasty, soothing and comforting brew. I make it frequently (now without the honey. It isn’t necessary).  But he just wrote something on his blog that makes him even more lovable. Basically, what he says is that pistachio nuts are a good snack because they can help people control their weight. YAY! I order pistachio nuts by the 5-pound bag. I eat some of these nuts EVERY day. I have ALWAYS loved pistachio nuts, ever since I was a little girl and the only kind available then were the red dyed ones that made my fingers mottled and streaky, as if I had a rash.  Now I buy the natural, un-dyed ones. Turkish pistachios, which, sorry to say, are infinitely better than the Californias. One point Weil made, that I always knew, is that because it takes some time to get the nut out of the shell, you actually eat less of them than some other goodies and that makes another reason they’re suitable for healthy snacking. One point he didn’t make is that pistachio nuts are not only good for snacking, they add delicious flavor and a satisfying crunch to food. Like this bulgur wheat casserole, which can be an entree or side dish. Bulgur Wheat with Dried Apricots and Pistachios 3 tablespoons olive oil 1 medium onion, chopped 6-8 ounces mushrooms, chopped 1 cup bulgur wheat 2 cups vegetable stock (or chicken stock) 3/4 teaspoon salt or to taste freshly ground black pepper to taste 1 tablespoon chopped fresh rosemary or 1-1/2 teaspoons fresh thyme leaves 1/2 cup chopped dried apricots 1/2 cup shelled pistachio nuts 2 tablespoons choppd fresh parsley pinch of cinnamon or 1/4 teaspoon grated lemon peel Heat the olive oil in a saute pan over medium heat. Add the onion and mushrooms and cook for about 3 minutes or until softened. Add the bulgur and cook for another 3 minutes, stirring often. Pour in the stock and add the salt, pepper, herb and apricots. Stir, bring to a boil, lower the heat, cover the pan and cook for about 25 minutes or until all the liquid has been absorbed. Stir in the pistachios, parsley and cinnamon or lemon peel. Taste for seasoning and add salt and pepper to taste. Makes 6-8 servings

I love Andrew Weil. His advice, positive outlook and sunny disposition are unrivaled.

I learned about Ginger Tea from him: peel and slice some fresh ginger, steep it with some honey in boiling water and you get a homey, tasty, soothing and comforting brew. I make it frequently (now without the honey. It isn’t necessary). 

But he just wrote something on his blog that makes him even more lovable. Basically, what he says is that pistachio nuts are a good snack because they can help people control their weight.

YAY!

I order pistachio nuts by the 5-pound bag. I eat some of these nuts EVERY day. I have ALWAYS loved pistachio nuts, ever since I was a little girl and the only kind available then were the red dyed ones that made my fingers mottled and streaky, as if I had a rash. 

Now I buy the natural, un-dyed ones. Turkish pistachios, which, sorry to say, are infinitely better than the Californias.

One point Weil made, that I always knew, is that because it takes some time to get the nut out of the shell, you actually eat less of them than some other goodies and that makes another reason they’re suitable for healthy snacking.

One point he didn’t make is that pistachio nuts are not only good for snacking, they add delicious flavor and a satisfying crunch to food. Like this bulgur wheat casserole, which can be an entree or side dish.

Bulgur Wheat with Dried Apricots and Pistachios

3 tablespoons olive oil

1 medium onion, chopped

6-8 ounces mushrooms, chopped

1 cup bulgur wheat

2 cups vegetable stock (or chicken stock)

3/4 teaspoon salt or to taste

freshly ground black pepper to taste

1 tablespoon chopped fresh rosemary or 1-1/2 teaspoons fresh thyme leaves

1/2 cup chopped dried apricots

1/2 cup shelled pistachio nuts

2 tablespoons choppd fresh parsley

pinch of cinnamon or 1/4 teaspoon grated lemon peel

Heat the olive oil in a saute pan over medium heat. Add the onion and mushrooms and cook for about 3 minutes or until softened. Add the bulgur and cook for another 3 minutes, stirring often. Pour in the stock and add the salt, pepper, herb and apricots. Stir, bring to a boil, lower the heat, cover the pan and cook for about 25 minutes or until all the liquid has been absorbed. Stir in the pistachios, parsley and cinnamon or lemon peel. Taste for seasoning and add salt and pepper to taste. Makes 6-8 servings