makes 5 or 6 servings prep time about 5 minutes cook time about 20 to 25 minutes plus 10 to 15 minutes for rehydrating bulgur
3 Tbsp raw pine nuts
1 medium leek, white and pale green part only, cut in half lengthwise and thinly sliced
2 Tbsp plus 2 cups vegetable broth or water
3 tsp toasted sesame oil
1 1/2 cups bulgar
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 cup date pieces
1/4 cup dried currants
1/4 cup chopped fresh parsley or 2 Tbsp chopped fresh mint
1 Tbsp freshly squeezed lemon juice
in a large saucepan over low heat, cook pine nuts, stirring often, for 3 to 5 minutes or until lightly toasted and fragrant. transfer toasted pine uts to a small bowl and set aside.
place leek, 2 Tbsp veggie broth and 1 1/2 tsp toasted sesame oil in saucepan and stir well to combine. cover and cook over low heat, stirring occasionally, for 6 to 8 minutes or until leek is soft and lightly browned. add remaining 2 cups veggie broth and bring to a boil.
place bulgue in a very fine mesh strainer and rinse well under running water. add bulgur to the saucepan, along with salt and black pepper. cover, reduce heat to medium and simmer for 10 minutes.
add date pieces and currants. remove from heat, cover and set aside for 10 to 15 minutes or until bulgur is tender and all liquid is absorbed. fluff bulgur with a fork to loosen grains.
add parsley, toasted pine nuts, lemon juice and remaining 1 1/2 tsp toasted sesame oil and mix lightly to combine. serve hot, cold or at room temperature.
if leeks aren't available, substitute 1 1/2 cups green onions, thinly sliced.