Mediterranean Diet

Grandma's Pligouri (Bulgur Medley) by Connie Diekman, Med, RD, LD, FADA and Sam Sotiropoulos

Blanched almonds and raw walnuts can also be added as a garnish when serving this dish.

1 medium-sized onion, diced

1 tablespoon butter

1 tablespoon extra-virgin olive oil

½ cup chopped button mushrooms

1 small handful golden raisins (sultanas)

¼ cup pine nuts

2 cups vegetable or chicken stock (or water with a bouillon cube)

1 teaspoon ground cumin

Salt and pepper to taste

1 cup medium bulgur

1 tablespoon petimezi (concentrated Greek grape must syrup, called Sapa by Italians) or honey

½ cup roasted chestnuts, peeled and cut in half (approximately 12 chestnuts)

1 teaspoon sesame seeds (raw and/or black)

In medium-sized saucepan, sauté onion in butter and olive oil over medium heat until soft, 3 minutes or so.
Add mushrooms, raisins, and pine nuts to pan; continue to sauté another 2 minutes, stirring regularly.
Add stock, cumin, salt, and pepper. Turn heat to medium high and bring to boil; add bulgur and petimezi and cook while stirring well about 3 minutes. [Note: If you cannot find any petimezi, some Greek thyme honey makes a good substitute.]
Add chestnuts; stir well. Cover and lower heat to medium-low; allow to simmer 20 minutes or so, until all liquid is absorbed.
Uncover and stir thoroughly from the bottom and sides; cover with tea or paper towel before replacing lid (to eliminate any steam-water built up in lid from running back into pan when uncovered for serving). Remove from heat and set aside 10 minutes. Garnish with sesame seeds, both black and raw, then serve.