Curried Bulgur Wheat Pilaf Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Olive oil,
2 tbsp: Walnuts, chopped
1 1/2 cup: Vegetable or other stock,
2 tsp: Curry powder,
1 tsp: Salt,
1/8 tsp: Cayenne pepper,
1 cup: Bulgur wheat,
1/3 cup: Shallots, chopped
1 tbsp: Olive oil,
Directions:
1. Preheat oven to 325
F. Melt the butter and toss with the walnuts.
Roast for 5-10 minutes, or until nicely browned.
2. In a small saucepan, bring the stock to a boil. Add the curry
powder, salt and pepper; turn off the heat and let steep for 5
minutes.
3. Wash and drain the bulgur.
4. In a large heavy saucepan with a tight-fitting lid, saut
the
shallots in the olive oil until they soften and are lightly brown,
about 5 minutes. Add the bulgur and stir a few minutes, until the
grains are coated with oil and shallots. Add the curry-infused stock,
stir and bring to boil over high heat. Cover, and turn heat to low;
simmer 20 minutes. Turn off the heat and allow bulgur to relax for 20
minutes. Place bulgur in a bowl and top with roasted nuts. Serve hot
or at room temperature.
"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
Source from luhu.jp
F. Melt the butter and toss with the walnuts.
Roast for 5-10 minutes, or until nicely browned.
2. In a small saucepan, bring the stock to a boil. Add the curry
powder, salt and pepper; turn off the heat and let steep for 5
minutes.
3. Wash and drain the bulgur.
4. In a large heavy saucepan with a tight-fitting lid, saut
the
shallots in the olive oil until they soften and are lightly brown,
about 5 minutes. Add the bulgur and stir a few minutes, until the
grains are coated with oil and shallots. Add the curry-infused stock,
stir and bring to boil over high heat. Cover, and turn heat to low;
simmer 20 minutes. Turn off the heat and allow bulgur to relax for 20
minutes. Place bulgur in a bowl and top with roasted nuts. Serve hot
or at room temperature.
"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
Source from luhu.jp