Bulgur & rice pilaf with walnuts & dates
Yield: 4 Servings
Ingredients:
- 4 tb Oil
- 1/4 c Scallions thinly sliced
- 1 c Bulgur washed
- 1 c White basmati rice
- 2 c Vegetable broth Salt
- 1/2 c Broken walnuts
- 1 ea Garlic clove minced
- 1/4 c Dates
Instructions:
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
