Bulgur and Chick Pea Pilaf

[Guest guest]

Bulgur and Chick Pea Pilaf

 

1 cup medium-grain bulgur

1 tsp. sesame oil

1/2 tsp. vegretable oil

1 medium onion, chopped

1 clove garlic, minced

1 tsp. ground cumin

10 1/2 oz. can chickpeas, drained

1 cup water or vegetable stock

salt

freshly ground black pepper

 

Place bulgur in a med. bowl and cover with 1 cup boiling water. Let

stand for 10 minutes to soften.

Meanwhile, heat oils in a deep, heavy skillet or a Dutch oven over

medium heat. Add onion, garlic and cumin and saute for about 5

minutes, or till the onion is soft but not brown. Stir in the

chickpeas. Add the bulgur and stock or water and mix well.Bring

to a boil, reduce heat to low, cover and simmer for abt 10 minutes

or till the liquid is absorbed. If the bulgur seems too wet, uncover

the pan and cook over med. heat until the liquid is absorbed. Fluff

with a fork, season with salt and pepper and serve hot.

Makes 4 servings.

 

 

Now you can have a huge leap forward in email: get the new Mail.