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Sify Home > Food > Nonvegrecipes > International cuisine > Arabic > Bulghar and rice pilaf
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Bulghar and rice pilaf
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By : Rehana Khambaty
Category : International cuisine, Arabic
Time Taken : 15-30 mins
Rating :
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Method
  1. Heat 2 tbs oil in a large wide saucepan.
  2. Stir in the scallions and saute, stirring, until tender, about 3 min.
  3. Add the bulgur or cracked wheat and rice.
  4. Saute, stirring, until coated with butter, about 2 mins.
  5. Add the broth and 1 tsp salt, and heat to boiling, stirring.
  6. Cover and cook over medium-low heat for 15 min, or until the liquid is absorbed.
  7. Let stand, uncovered and off the heat, for 5 min before serving.
  8. Meanwhile, melt the remaining 2 tbsps. butter in a small skillet.
  9. When the foam subsides, stir in the walnuts, garlic, and salt to taste.
  10. Saute, stirring constantly, until the walnuts are golden and fragrant.
  11. Spoon the pilaf into a serving dish and sprinkle the top with the dates and sauteed walnuts.
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Ingredients:
4 tbsp - oil
1/4 cup - scallions, thinly sliced
1 cup - bulgur, washed
1 cup - white basmati rice
2 cups - vegetable broth
1 tsp - salt
1/2 cups - broken walnuts
1 ea - garlic clove, minced
1/4 cup - dates, diced
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RECIPES BY REHANA KHAMBATY
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