| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chopped onion |
| 2 |
tb |
Butter or olive oil |
| 1 |
c |
Bulgur or cracked wheat |
| 1 |
c |
Canned garbanzo beans; drained and rinsed |
| 1/4 |
c |
Diced dried apricots or golden raisins |
| 1 |
|
Stick cinnamon |
| 2 |
c |
Reduced-sodium chicken broth |
| 2 |
tb |
Sliced natural almonds; toasted in dry skillet |
INSTRUCTIONS
Combine onion and butter in deep wide skillet. Cook, stirring, over
mediun-low heat until onion is golden, about 10 minutes. Stir in bulgur,
garbanzo beans, apricots and cinnamon stick.
Add broth and bring to boil. Stir once. Cover and cook over low heat until
broth is absorbed. about 20 minutes. Let stand. covered, 10 minutes.
Meanwhile, toast almonds in small dry skillet, stirring, over low heat,
about 3 minutes. Remove cinnamon stick from pilaf. Sprinkle almonds over
pilaf and serve. Makes 4 servings.
WASHINGTON TIMES FOOD SECTION
JANUARY 17, 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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