| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Ew, Text, Import, C, D | 1 | Servings | |
INGREDIENTS
| 1 | ts | Olive oil |
| 1 | sm | Onion,; finely chopped |
| 1 | c | Medium or coarse bulgur |
| 2 | c | Defatted reducedsodium chicken broth,; heated |
| 1/4 | c | Currants |
| 2 | tb | Pine nuts,; toasted |
| Salt to taste |
INSTRUCTIONS
Preheat oven to 350 degrees. In a heavy, ovenproof 2 1/2 or 3quart saucepan, heat oil over moderate heat. Add onions and sautJ, stirring, until soft but not brown, 2 to 4 minutes. Add bulgur and sautJ 1 minute, stirring constantly, until the grains are coated with oil. Add chicken broth and currants and bring to a boil, stirring. Cover and bake in the oven for 40 to 45 minutes, or until all the liquid has been absorbed and the bulgur is tender. Do not stir during this time. Fluff the pilaf by tossing it briefly with two forks. Stir in pine nuts. Taste, adding salt if necessary. Yield: 4 serving Recipe By :CHEF DU JOUR PATSY JAMIESON SHOW #DJ9291 Posted to MC-Recipe Digest V1 #233 Date: Tue, 1 Oct 1996 11:25:23 -0400 From: Rowaan <Rowaan@ix.netcom.com>
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”