Bulgur & Rice Pilaf With Walnuts & Dates Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Oil,
1/4 cup: Scallions, thinly sliced
1 cup: Bulgur, washed
1 cup: White basmati rice,
2 cup: Vegetable broth,
Salt,
1/2 cup: Broken walnuts,
1 each: Garlic clove, minced
1/4 cup: Dates, diced
Directions:
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
Source from luhu.jp
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
Source from luhu.jp