Rhubarb Pilaf

Rhubarb in a pilaf sounds unusual, but it works brilliantly. The tart, almost citrusy bite of fresh rhubarb cuts through the earthy nuttiness of bulgur wheat, while dried apricots add pockets of concentrated sweetness throughout.

Cinnamon and a pinch of cayenne tie the sweet and savory elements together. The cayenne doesn’t make this hot, just adds a gentle warmth that lingers behind the fruit. Apple juice and brown rice syrup round out the sauce with a subtle glaze that coats each grain.

The bulgur steeps in boiled water while you build the rest of the dish, so it’s ready to stir in right when the rhubarb mixture gets bubbly. No fussing with precise rice-to-water ratios or watching a pot.

Chef Tips

• Cut rhubarb stalks into small, even pieces so they break down at the same rate. Large chunks stay fibrous.
• The rhubarb will soften quickly once heat hits it. Sauté just one minute as directed, or it turns to mush before the bulgur goes in.
• Slivered almonds on top aren’t just garnish. Toast them in a dry pan first for a deeper crunch that stands up to the soft pilaf.

Variations

• Swap bulgur for couscous or quinoa if you want a lighter texture or need a gluten-free option (use tamari instead of soy sauce too).
• Add crumbled feta or goat cheese on top for a creamy, salty contrast.
• Toss in a handful of fresh pomegranate seeds with the mint garnish for extra tartness and color.