Bulgar and Sweet Potato Pilaf

Serves: 4
Total Calories: 410


2 1/4 cups water
1 cube vegetable bouillon
1 tablespoon sesame oil
1 stalk celery finely chopped
2 medium sweet potatoes finely diced
3 to 4 cloves garlic chopped
1 cup bulgur wheat rinsed and drained
1 teaspoon ground sage
1/4 cup thinly sliced dried apricot
1/2 teaspoon ground turmeric
1/2 cup toasted walnuts


1. Bring the water to boil in a small pot and add the bouillon cube, which will begin to dissolve. Reduce the heat to very low to keep warm.
2. Heat the oil in a large skillet over medium heat. Add the celery, sweet potatoes, and garlic, and saute for 3 to 4 minutes. Add the bulgur and sage, stir a minute, then add the apricots and turmeric. Mix well and carefully add the bouillon liquid (it will sizzle and splatter). Cover immediately, reduce the heat to low, and simmer for 10 minutes or until all of the liquid is absorbed.
3. Fluff the pilaf with a fork, top with walnuts, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 410
Calories from Fat: 121

This Bulgar and Sweet Potato Pilaf recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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