Pilaf
Whole-grain bulgur and cooked chickpeas cook quickly in a pressure cooker to make a filling breakfast pilaf that raises blood sugar slowly. Quick to prepare with economical ingredients, it also fits easily into a brunch spread.
Heat the olive oil in the pressure cooker and sauté the chopped onion until lightly golden.
Add the bulgur and toast for 2 minutes, stirring, until the grains look glossy.
Stir in the cooked chickpeas, hot water, salt and black pepper. If using canned chickpeas, drain and rinse them first.
Close the lid and bring to the boil over medium heat. Once the pressure cooker starts to whistle, cook over low heat for 8 minutes.
Turn off the heat and wait 5 minutes for the pressure to drop naturally. Open the lid, stir and serve.
Toast the bulgur until the grains look glossy; this helps keep them separate after cooking. Never force the pressure cooker to depressurize. Allergens: contains gluten (bulgur).
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