Curried Bulgur Pilaf With Ground Lamb and Beets

The past of our six-part bid connected quick-cooking full grains starts with bulgur, which itself is created by cooking full kernels of wheat successful water. In her "Whole Grains for Busy People" (Clarkson Potter, 2009), cookbook writer Lorna Sass explains that the kernels are dried and crushed into assorted sizes, past sifted to abstracted them by texture into coarse and good grinds.

This crockery calls for the coarse kind; Sass recommends utilizing bulgur that is simply a rich, caramel-brown color, due to the fact that lighter-colored bulgur whitethorn person been prepared from refined wheat that is stripped of its bran. Bulgur, she says, is not the aforesaid happening arsenic cracked wheat, which is not precooked. She likes the coarse bulgur made by Goya and Sunnyland Mills; we utilized Bob's Red Mill Whole Grain Bulgur Wheat, which is wide available.

Canned beets (we utilized 365 marque from Whole Foods Market), their liquid and curry pulverization make a gorgeous reddish pilaf that would marque a bully broadside crockery connected its own. But we've added crushed lamb and conifer nuts to bump this up to a main course.

Serve with lukewarm nan and a steamed greenish vegetable.

From Lorna Sass.

Ingredients

Nutritional Facts

Per serving

• Calories

  558

• Fat

  28 g

• Saturated Fat

  8 g

• Carbohydrates

  54 g

• Sodium

  362 mg

• Cholesterol

  76 mg

• Protein

  28 g

• Fiber

  12 g

• Sugar

  15 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Lorna Sass.

Tested by Bonnie S. Benwick.

Published March 12, 2026