Bulgur Pilaf with Swiss Chard and Dried Cranberries

It's rare that a pilaf upstages roast chicken, but this one did. I wouldn't mind having only this dish as a meal in fact and may've been a little annoyed when the boy took this as leftovers to work. Don't skip on the dried fruit. I used dried cranberries, but you could also use apricots, raisins, or whatever you desire. You could also make this with quinoa if you don't have bulgur on hand.

One year ago: Fudgy Mocha Cake
Two years ago: Lemon Curd Pavlovas with Strawberries

Bulgur Pilaf with Swiss Chard and Dried Cranberries (from Cook This Now)

Ingredients
1 cup bulgur
1 cinnamon stick
1/2 cup dried cranberries
1 1/2 tbsp unsalted butter
1/2 cup roughly chopped pistachios
3/4 tsp ground cumin
1/2 tsp kosher salt
1 tbsp olive oil
2 garlic cloves, finely chopped
1 shallot, finely chopped
1 bunch swiss chard, stems removed and leaves chopped
1/4 tsp ground black pepper
pomegranate molasses (or lemon juice) for drizzling

1. Bring large pot of salted water to boil. Add bulgur and cinnamon and cook for 9 minutes.
2. Stir in cranberries and cook 2 - 3 minutes more or until tender. Drain and discard cinnamon.
3. In large skillet over medium-high heat, melt butter. Add pistachios, cumin and 1/4 tsp salt. Cook, stirring, until golden, 2 minutes. Transfer to bowl.
4. Wipe out skillet. Return to medium heat. Add oil, garlic, and shallot and cook until fragrant, 30 seconds.
5. Add chard, 1/4 tsp salt, and pepper. Cook until chard is wilted, 3 minutes.
6. Stir in bulgur mixture and pistachios. Toss over heat for 1 minute.
7. Transfer to serving plates and drizzle with pomegranate molasses.