By Laura Frankel

Next time you’re about to serve rice or potatoes with your chicken or veal, consider this whole grain alternative. Not only is it more nutritious, it has a nice nutty flavor that’s a great compliment to poultry, meat or fish. Toss in raisins and pine nuts, and you’ve instantly dressed it up for Yom Tov. But don’t wait for Rosh Hashana to roll around. Serve it any time of year.

Quick Tip: Bulgur pilaf can be made 3-5 days before serving and can be stored covered in the refrigerator

Ingredients:
3 cups boiling water
2 cups bulgur wheat or cracked wheat
½ cup golden raisins
¼ cup pine nuts
rind of 1 preserved lemon
Salt and pepper

Directions:
1. Place the bulgur in a large heat resistant bowl and pour the water over it. Cover the bowl with plastic wrap or a large plate and allow the bulgur to “bloom”.
2. Place a medium sauce pan over medium high heat and add the pine nuts. Toast the pine nuts until they are golden brown and fragrant (about 10 minutes).
3. When the bulgur has bloomed (about 30 minutes) add the raisins, pine nuts and preserved lemon. Season the mixture with salt and pepper.