Curried bulgur wheat pilaf

Yield: 6 servings

Measure 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

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

Similar recipes