Bulgur with Pumpkin

Cooking method

1. Step 1:

   

   How do you make bulgur with pumpkin? Start by gathering all the ingredients listed in the recipe. Any pumpkin works here. I usually make this with Hokkaido (kabocha) squash — it's a little sweet and pairs beautifully with the grain.

2. Step 2:

   

   Peel the onion, carrot, and garlic. Cut the pumpkin in half, peel off the thick skin, and scoop out the soft core and seeds. Rinse all the vegetables and pat them dry with paper towels to get rid of excess moisture.

3. Step 3:

   

   Cut the onion, carrot, and garlic into small dice. You can slice the vegetables however you like, but keep in mind that both the look and the taste of the finished dish will change depending on how you cut them.

4. Step 4:

   

   Heat a little refined vegetable oil in a skillet. Add the vegetables and cook over high heat, stirring, until the onion turns translucent — this took me about 2–3 minutes.

5. Step 5:

   

   Rinse the bulgur under cold water. Cut the pumpkin into small pieces.

6. Step 6:

   

   Add the pumpkin and bulgur to the skillet. Season with salt to taste and stir in your favorite spices. I used a pinch of dried Italian herbs, a little nutmeg, and some allspice. If you're using a store-bought spice blend, always check the label — many already contain salt, so account for that or you risk over-salting the dish.

7. Step 7:

   

   Stir everything together well, then add water. How much? A good rule of thumb is 1.5 to 2 parts water for every 1 part grain — so for 1 cup of bulgur, use 1.5 to 2 cups of water. I usually go with 1.5 parts and the grain cooks through perfectly.

8. Step 8:

   

   Once it comes to a boil, reduce the heat to low, cover the skillet, and cook for about 15–20 minutes. Sprinkle the finished dish with finely chopped herbs — dill, young green onions, or parsley all work well.

9. Step 9:

   

   Delicious served hot or cold.