Bulgur and rice pilaf with walnuts and dates
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Oil |
| ¼ | cup | Scallions, thinly sliced |
| 1 | cup | Bulgur, washed |
| 1 | cup | White basmati rice |
| 2 | cups | Vegetable broth |
| Salt | ||
| ½ | cup | Broken walnuts |
| 1 | each | Garlic clove, minced |
| ¼ | 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