How to Make It
Place 1 1/2 cups water, bulgur, 1/4 teaspoon salt, and cloves in a small saucepan; bring to a boil. Cover, reduce heat to low, and simmer 12 minutes. Remove from heat; let stand 10 minutes. Remove and discard cloves (they should have floated to the top). Drain any excess water, if necessary. Spoon bulgur mixture into a large bowl; cool to room temperature.
Combine oil, pomegranate molasses, honey, 1/4 teaspoon salt, and pepper in a small bowl, stirring well with a whisk. Drizzle over bulgur mixture; toss gently to coat. Add pomegranate arils, oranges, parsley, and mint; toss gently to combine. Sprinkle with pistachios.
Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.
Also appeared in: Oxmoor House, March, 2016,Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice