African recipe: Bulgur And Pine Nut Pilaff

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* Exported from MasterCook *

 

Bulgur And Pine Nut Pilaff

 

Recipe By : Classic African by Rosamund Grant

Serving Size : 4 Preparation Time :0:00

Categories : African Dairy Restricted

Grains North African

 

Amount Measure Ingredient -- Preparation Method

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2 Tablespoons olive oil

1 onion -- chopped

1 garlic clove -- crushed

1 Teaspoon ground saffron -- -or-

ground turmeric

1 green chile -- seeded and chopped

600 Milliliters vegetable stock

150 Milliliters white wine

225 Grams bulgur wheat

1 Tablespoon butter -- -or-

margarine

2 Tablespoons pine nuts -- up to 3 tablespoons

2 Tablespoons chopped parsley

 

1. Heat the olive oil in a large saucepan and fry the onion until soft. Add

the garlic, ground saffron or turmeric, cinnamon and chile and fry for a few

seconds more.

 

2. Add the stock and wine, bring to the boil, then simmer for 8 minutes.

 

3. Rinse the bulgur wheat under cold water, drain and add to the stock.

Cover and simmer gently for about 15 minutes until the stock is absorbed.

 

4. Melt the butter or margarine in a small pan, add the pine nuts and fry

for a few minutes until golden. Add to the bulgur wheat with the chopped

parsley and stir with a fork to mix.

 

5. Spoon into a warmed serving dish and serve hot.

 

COOK'S TIP

You can leave out the wine, if you prefer, and replace it with water or

stock. It's not essential, but it adds extra flavor.

 

 

 

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NOTES : Pilaff is a popular staple in the Middle East, and here is a North

African version. Serve it with a vegetable or meat stew to make a truly

satisfying meal.