Bulgur and garbanzo bean pilaf

4 Servings

Ingredients

QuantityIngredient
cupChopped onion
2tablespoonsButter or olive oil
1cupBulgur or cracked wheat
1cupCanned garbanzo beans; drained and rinsed
¼cupDiced dried apricots or golden raisins
1Stick cinnamon
2cupsReduced-sodium chicken broth
2tablespoonsSliced natural almonds; toasted in dry skillet

Directions

Combine onion and butter in deep wide skillet. Cook, stirring, over mediun-low heat until onion is golden, about 10 minutes. Stir in bulgur, garbanzo beans, apricots and cinnamon stick.

Add broth and bring to boil. Stir once. Cover and cook over low heat until broth is absorbed. about 20 minutes. Let stand. covered, 10 minutes.

Meanwhile, toast almonds in small dry skillet, stirring, over low heat, about 3 minutes. Remove cinnamon stick from pilaf. Sprinkle almonds over pilaf and serve. Makes 4 servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 17, 1996

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