Guest guest Posted September 9, 2009 Report Share Posted September 9, 2009 Bulgur Pilaf with Fruit 1 tsp. olive oil 1 small onion, finely chopped 1 cup bulgur 2 cups vegetable stock, hot 1/4 cup currants or raisins or dried cranberries 2 tbsps. pine nuts or almond slivers, toasted Preheat oven to 350 degrees. Heat oil in a heavy ovenproof saucepan over medium heat. Saute onions 2 to 4 minutes, until soft but not brown. Add bulgur and saute 1 minute, stirring constantly, until the grains are coated with oil. Add stock and currants and bring to a boil, stirring. Cover and bake 40 to 45 minutes, or until all liquid has been absorbed and bulgur is tender. Do not stir. Fluff pilaf by tossing it briefly with two forks. Stir in pine nuts. Season with salt to taste. Serves 4. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 9, 2009 Report Share Posted September 9, 2009 Thanks, what a great sounding recipe. Mark , " yogiyogabear " <yogiyogabear wrote: > > Bulgur Pilaf with Fruit > > 1 tsp. olive oil > 1 small onion, finely chopped > 1 cup bulgur > 2 cups vegetable stock, hot > 1/4 cup currants or raisins or dried cranberries > 2 tbsps. pine nuts or almond slivers, toasted > > Preheat oven to 350 degrees. Heat oil in a heavy ovenproof saucepan over medium heat. Saute onions 2 to 4 minutes, until soft but not brown. Add bulgur and saute 1 minute, stirring constantly, until the grains are coated with oil. Add stock and currants and bring to a boil, stirring. Cover and bake 40 to 45 minutes, or until all liquid has been absorbed and bulgur is tender. Do not stir. Fluff pilaf by tossing it briefly with two forks. Stir in pine nuts. Season with salt to taste. Serves 4. > Quote Link to comment Share on other sites More sharing options...
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