Squid and Bulgur Pilaf

Bulgur is a quick cooking form of whole wheat which has a pleasant, nutty flavor. Bulgur is what’s left after wheat kernels have been steamed, dried, and crushed. Bulgur holds a place in recipes similar to rice or couscous but with a higher nutritional value (it’s low on the glycemic index). Most know it as an ingredient in tabouli salad, but it is also great in pilafs, soups, bakery goods, stuffings or casseroles. It is an ideal food in a vegetarian diet because of its nutritional value and versatility. Bulgur is an excellent meat substitute in vegetarian dishes and is a component of many varieties of meatless burgers found on supermarket shelves. Don’t be confused by the different ways bulgur can be spelled (bulgar, bulghur, burghul) as they all mean the same. It’s available in three grinds: coarse, medium, and fine. Coarse bulgur is used to make pilaf or stuffing. Medium grind bulgur is used in cereals and the finest grind of bulgur is suited for tabouli. Store bulgur in a screw top glass jar in the refrigerator; it will keep for months.

Serves 4
recipe from Cuisine

Bulgur Pilaf
2 tablespoons extra virgin olive oil
2 leeks, washed and cut into 2cm slices
2 fennel bulbs, cut into wedges
1/2 cup coarse bulgur
1 tablespoon tomato paste
3/4 cup chicken stock
juice of 1/2 lemon
1 cup flat leaf parsley, coarsely chopped

In a large saucepan heat olive oil. Add the leeks and fennel and sauté gently for 10 minutes or until soft but uncolored. Add the bulgur and cook for a minute. Mix in the tomato paste and add the chicken stock then bring to a boil. Lower the heat to a gentle simmer, cover and cook for 10 minutes. Turn off the heat and leave for 10 minutes. Uncover (stock should be absorbed) and toss through the lemon juice and parsley. Season generously.

Lemon Aioli
1 clove garlic, peeled
1/4 teaspoon sea salt
1 egg yolk
150ml olive oil
1 teaspoon lemon juice

With a mortar and pestle pound together garlic and salt to form a smooth paste. Put into a bowl or food processor, add the egg yoke then gradually whisk in the olive oil, drop by drop until you have a thick aioli. Mix in the lemon juice and refrigerate until needed.

For the Squid
600g cleaned squid, scored in cross hatch pattern
1 teaspoon thyme leaves, coarsely chopped
2 tablespoons olive oil

Rub the squid with the thyme and oil (if possible, marinate 1 hour). Barbecue or pan fry, scored side down for 30 seconds or until the squid starts to lift from the pan. Turn over and cook briefly. To plate up, pile the squid on top of the pilaf with a dollop of aioli.

The Culinary Chase’s Note: The flavors here are sensational! For different vegetables, replace the leeks and fennel with zucchini, eggplant, mint and chopped red chili. This pilaf is also very good on its own! Enjoy!