| 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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