Curried bulgur wheat pilaf
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Butter |
| 2 | tablespoons | Walnuts, chopped |
| 1½ | cup | Vegetable or other stock |
| 2 | teaspoons | Curry powder |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Cayenne pepper |
| 1 | cup | Bulgur wheat |
| ⅓ | cup | Shallots, chopped (abt 2 shallots) |
| 1 | tablespoon | Olive oil |
Directions
1. Preheat oven to 325øF. 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 ISBN 0-446-51792-5 pg 176 Submitted By DIANE LAZARUS On 10-04-95