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Bulghar and rice pilaf
Method
- 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 mins.
- 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.
- Meanwhile, melt the remaining 2 tbsps. 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.
- Spoon the pilaf into a serving dish and sprinkle the top with the dates and sauteed walnuts.
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
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
RECIPES BY REHANA KHAMBATY
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