Rice Pilaf with Bulgur, Walnuts and Dates

[Guest guest]

Rice Pilaf with Bulgur, Walnuts and Dates

 

4 tbsps. oil

1/4 cup scallions, thinly sliced

1 cup bulgur, washed

1 cup white basmati or jasmine rice

2 cups vegetable broth

salt

1/2 cup broken walnuts

1 garlic clove, minced ( add more)

1/4 cup dates, diced

 

Heat 2 tbsps. oil in a large wide saucepan. Stir in

the scallions and

saute, stirring, until tender, about 3 minutes. Add

the bulgur or cracked

wheat and rice. Saute, stirring, until coated with

butter, about 2

minutes.

Add the broth and 1 tsp salt, and heat to boiling,

stirring. Cover

and cook over medium-low heat for 15 minutes, or until

the liquid is

absorbed. Let stand, uncovered and off the heat, for 5

minutes before

serving.

Meanwhile, melt the remaining 2 tbsps. 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.

Spoon the pilaf into a serving dish and sprinkle the

top with the

dates and sauteed walnuts.

Serves 4.

 

 

 

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