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August 7, 2014 / Chris Blum

Kale and Bulgur Pilaf with Glazed Figs

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This is from Diana Henry’s A Change of Appetite, and it is a wonderful vegetarian feasts. I added goat cheese and hazelnuts and used baby kale. If you don’t have baby kale use dinosaur kale chopped up.

Ingredients:
For Pilaf:
1 fennel bulb, sliced thin
1 red onion, sliced thin
1 TBSP olive oil
2 cloves garlic, minced
Red pepper flakes
5 juniper berries, crushed
1 1/2 c bulgur
1 1/2 c chicken stock
2 strips of orange zest
Salt and pepper
1 lb baby kale
1/4 c orange juice
4 oz goat cheese, crumbled
1/4 c hazelnuts, toasted and chopped
For Glazed Figs
8 figs, halved
3 TBSP honey
2 TBSP balsamic vinegar

Preheat oven to 400. Put in a single layer in a small baking dish, drizzle with honey and balsamic. Bake for 20 minutes.

Meanwhile in a 12 inch skillet heat oil over medium heat, add onions and fennel and cook for 10 minutes untl soft and starting to brown. Add garlic, pepper and juniper berries, cook for 3 minutes. Add bulgar, zest and chicken stock, stir to combine and cook for 10 minutes. Add kale and cook for 5 more minutes. Remove from heat and stir in goat cheese, orange juice and nuts. Top with figs and all the liquid from the baking dish.

Serves 4 – 6.

Preg a

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