I woke up with an itch in my palm this morning, which reminded me of a Turkish superstition. There are thousands of superstitions in our culture and this one is about itching palms. Personally, don’t believe in superstitions, but many people do. I find them funny though and I think these are a part of culture. So what does itchy palm mean? It depends on which of your palm itches. If your right palm itches, you are lucky beacuse it means you will unexpectedly get money from somewhere in a short time. In some regions, people also believe that if you rub your hair with that palm, the amount of money increases as much as your hair. However, itchy left palm is a sign that means you will lose or spend money on an unexpected expense in a short time. You should no way touch your left palm on your hair then!
It was luckily my right palm which was itchy this morning, but I haven’t received any unexpected money yet!
Today’s recipe to share with you is a great pilaf with bulgur and broccoli. We haven’t been eating white rice for months, so I’m trying new flavors either with bulgur or wheat pilaf. I boiled broccoli florets yesterday to make some salad, but it was more than enough, so I saved some of them to use in today’s pilaf. Believe or not, broccoli made a great twist on our regular bulgur pilaf. We paired it with sauteed chicken and in this way we had protein, vegetable and carbohydrate on the same plate. And a small bowl of homemade yogurt completed this lunch with calcium. So healthy, isn’t it?
If you are looking for a new and tasty side dish to pair with meat or chicken, try this!
Bulgur Pilaf With Broccoli
A perfect side dish with bulgur and broccoli!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4
- 1 cup boiled bite-sized broccoli florets
- 1 cup bulgur
- 1 onion, chopped
- 1 tbsp pepper paste or tomato paste
- ½ tbsp butter
- 3 tbsp olive oil
- 1 cup hot water
- 1 cup chicken stock
- 1 tsp salt
- 1 tsp cumin
- 1 tsp ground black pepper
- ½ tsp chili powder
- Wash bulgur with hot water and drain. Melt butter in a pan. Add olive oil and heat.
- Saute chopped onion until golden. Add bulgur and saute it stirring for about 5 minutes.
- Toss in broccoli florets. Pour hot water and chicken stock. Add salt and other spices. Stir once. Bring it to boil, cover the pan and bring it to the lowest heat. Cook it until it absorbs all water.
- When it is done, lay paper towel on its surface and cover. This will remove the excessive steam in it and let it rest for about 15 minutes before serving.