I keep mistyping and writing ‘bulgar,’ from which it would be most probably ethically and halachicly wrong to make pilaf.
This is the recipe I used, out of Gourmet‘s December 2007 issue, and it requires only wheat product. Which I acquired not at Fairway or Zabar’s, but instead in the Aisle of Goya at the Otherwise Shady Local Market, right next to the bag of quinoa (which would be a value worth taking advantage of if I consumed it in any quantity). Goya sells “course”, which is #3 on the bulgur scale, I think, and requires some cooking.
Me being me and this being a grain, I did make a single notable change from the recipe as written: I used broth instead of water. Use veggie broth to keep it pareve, but I do think the recipe is improved with the change.
Onions, apricots (Turkish, not California, but that’s what I had), bulgur, spices, and the broth lurking in the rear. I was a little generous with the apricots.
Which became this. There are a couple of small boiler potatoes in there, which both dulls the final presentation and is probably unnecessary considering the pilaf, but, hey, I’d just gotten them and was eager to use them.