Charred Radicchio and Crispy Walnut Bulgur Wheat

Name: Charred Radicchio and Crispy Walnut Bulgur Wheat
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Lebanese
Ingredients: 1½ cups (270 g) bulgur wheat (medium or coarse); 2¼ cups (540 ml) vegetable stock or water; ¾ teaspoon (4 g) kosher salt; 1 head (400 g) radicchio (1 large head), cored and cut into 8 wedges; ¾ cup (85 g) walnuts, roughly chopped; 3 tablespoons (45 ml) extra-virgin olive oil; ¼ teaspoon (1½ g) kosher salt (for radicchio); to taste freshly ground black pepper; 2 tablespoons (30 ml) pomegranate molasses; 2 tablespoons (30 ml) extra-virgin olive oil (for dressing); 1 clove (5 g) garlic, minced; ¼ teaspoon (1½ g) kosher salt (for dressing); ¾ cup (30 g) fresh flat-leaf parsley, roughly chopped; ½ cup (80 g) pomegranate seeds (arils) (optional)

From the MyKitchenBank Kitchen

A Levantine-inspired bulgur pilaf with deeply caramelized radicchio wedges, toasted walnuts, and a tart pomegranate molasses dressing. The bitterness of the charred radicchio is balanced by the warmth of roasted nuts and bright herbaceous parsley, making this a sophisticated vegan side that works equally well warm or at room temperature.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: 4 servings (about 1¼ cups each)

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Steps

Before you start

Preheat your oven to 425°F (220°C)
Measure out bulgur and have vegetable stock or water ready to heat
Wash and dry the radicchio thoroughly so it will char properly

1
Start the bulgur
- Heat the vegetable stock in a medium saucepan over medium-high heat until it reaches a simmer.
- Add the bulgur wheat and kosher salt, stir once, and bring back to a gentle boil.
- Reduce heat to low, cover tightly with a lid, and set a timer for 15 minutes.
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Ready when: The bulgur is tender and all liquid is absorbed
Tip: Do not stir during cooking—let the grains steam undisturbed to achieve the fluffiest texture
2
Roast the radicchio and walnutsOven 425°F / 220°C
- While the bulgur cooks, arrange the radicchio wedges on a 9×13-inch baking sheet, tossing them with 2 tablespoons of olive oil and ¼ teaspoon salt.
- Place in the 425°F (220°C) oven for 12 minutes.
- Toss the walnuts with the remaining 1 tablespoon olive oil on a separate part of the sheet and add to the oven.
- Roast for another 8–10 minutes until the radicchio is deeply browned and tender at the edges, and the walnuts are fragrant and golden.
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Ready when: Radicchio edges are charred and sweetened, walnuts are fragrant and golden brown
Tip: Add the walnuts partway through so they don't burn—they roast faster than the radicchio
3
Make the dressing
- While the vegetables roast, whisk together the pomegranate molasses, 2 tablespoons olive oil, minced garlic, and ¼ teaspoon salt in a small bowl.
- Set aside.
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Tip: The acidity of pomegranate molasses will slightly curdle the oil—this is normal and desired
4
Rest the bulgur
- When the bulgur is cooked, remove the pan from heat and let it sit, covered, for 5 minutes.
- This allows any remaining moisture to settle and the grains to firm up slightly.
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Ready when: Bulgur is fully hydrated and grains are separate
5
Combine and season
- Fluff the bulgur with a fork and transfer it to a large mixing bowl.
- Add the roasted radicchio wedges (cut into bite-sized pieces if desired), the crispy walnuts, and the chopped parsley.
- Pour the pomegranate dressing over the mixture and toss gently but thoroughly, coating everything.
- Season with freshly ground black pepper to taste.
- Fold in the pomegranate seeds if using, being gentle so they don't burst.
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Ready when: All ingredients are evenly coated with dressing and well combined
Tip: Taste and adjust the pomegranate molasses or olive oil to suit your preference—some prefer it tangier, others oilier

Good to know

Tips

The key to success is not overcrowding the roasting pan—if your sheet is small, roast the radicchio and walnuts on separate racks in the oven, rotating halfway through, to ensure even charring
Pomegranate molasses is essential to this dish's identity; if you cannot find it, homemade reduction is worth the few extra minutes
This pilaf is equally delicious served warm, at room temperature, or even slightly chilled, making it perfect for meal prep or picnics
For a heartier dish, top each serving with crumbled ricotta salata or feta cheese, and a drizzle of tahini

Make ahead

The bulgur pilaf can be made up to 2 days ahead. Store in an airtight container in the refrigerator. Bring to room temperature or warm gently in a 300°F (150°C) oven for 10 minutes, stirring occasionally, before serving. The flavors actually deepen slightly after a day.

Storage & reheating

Room temperature: up to 4 hours in a covered bowl. Refrigerator: up to 3 days in an airtight container. Freezer: not recommended due to the texture of the roasted vegetables. To reheat, warm gently in a 300°F (150°C) oven for 10–12 minutes, stirring occasionally, or microwave in a covered bowl for 1–2 minutes, stirring halfway through.

Substitutions

pomegranate molasses → ¼ cup pomegranate juice reduced to 2 tablespoons over medium heat (takes about 5 minutes), mixed with a squeeze of lemon juice. Homemade pomegranate reduction requires a few extra minutes of prep but delivers the same tart depth
walnuts → pistachios or almonds, roughly chopped. Both provide similar crunch and richness; pistachios add color, almonds offer a more delicate flavor
radicchio (1 large head) → red cabbage cut into wedges, or a mix of radicchio and regular Belgian endive. Red cabbage is milder and sweeter when roasted; endive stays slightly bitter but more tender
fresh flat-leaf parsley → fresh mint or a mix of mint and cilantro. Mint adds brightness and complements pomegranate beautifully; cilantro changes the profile slightly toward a different Mediterranean flavor