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Bulgur & Rice Pilaf With Walnuts & Datesfruits, vegetables, rice, side dish, nuts 4 tablespoon oil 1/4 cup scallions, thinly sliced 1 cup bulgur, washed 1 cup white basmati rice 2 cup vegetable broth 1 salt 1/2 cup broken walnuts 1 each garlic clove, minced 1/4 cup dates, diced 1. Heat 2 tbs oil in a large wide saucepan. Stir in the scallions and saute, stirring, until tender, about 3 min. Add the bulgur or cracked wheat and rice. Saute, stirring, until coated with butter, about 2 min. 2. Add the broth and 1 tsp salt, and heat to boiling, stirring. Cover and cook over medium-low heat for 15 min, or until the liquid is absorbed. Let stand, uncovered and off the heat, for 5 min before serving. 3. Meanwhile, melt the remaining 2 tbs butter in a small skillet. When the foam subsides, stir in the walnuts, garlic, and salt to taste. Saute, stirring constantly, until the walnuts are golden and fragrant. 4. Spoon the pilaf into a serving dish and sprinkle the top with the dates and sauteed walnuts. "Rice: The Amazing Grain" by Marie Simmons
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