Bulgar with Almonds and Raisins


Adapted from  Norene’s Healthy Kitchen (Whitecap) by Norene Gilletz

Bulgur is actually precooked cracked wheat so it doesn’t require cooking, just soaking. If you use coarse bulgur, you will have to cook it first.


1 1/2 cups medium bulgar
1 1/2 cups boiling water or vegetable broth
1/2 cup slivered almonds* (see Variation, below)
2 Tbsp extra-virgin olive oil
3 Tbsp lemon or orange juice (preferably fresh)
1/4 cup chopped fresh basil or 1 tsp dried 1/2 cup raisins
1 tsp salt (or to taste)
1/4 tsp freshly ground black pepper


Place the bulgar in a heat-resistant bowl and add boiling water or broth. Cover the bowl with a large plate and let stand for about 30 minutes or until the liquid is absorbed and the bulgar is tender.

Meanwhile, toast the almonds in a toaster oven for 5 to 7 minutes at 350°F or until golden and fragrant. (Or toast in a skillet on medium heat, stirring frequently, about 5 minutes.) Watch carefully to prevent the almonds from burning.

Stir the olive oil, lemon juice, basil, and raisins into the bulgar. Season with salt and pepper. Top with toasted almonds if using. Serve hot or at room temperature.


Yield: 6 servings.

Keeps for up to 3 days in the refrigerator; reheats well. Freezes well for up to 2 months. Add the toasted almonds only at serving time.

*Variations: Instead of raisins, add dried cranberries, sliced dried apricots, or dried mango. Omit almonds if it is not your custom to eat nuts on Rosh Hashanah. Instead of bulgar, you can use 3 cups of cooked rice, millet, quinoa, or kasha.


Side Dishes