Bulgur Rice Pilaf with Walnuts and Dates
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Ingredients
| 4 tbsp. | oil | | 1/4 cup | scallions, thinly sliced | | 1 cup | bulgur, washed | | 1 cup | white basmati rice | | 2 cups | vegetable broth | | Salt | | 1/2 cup | broken walnuts | | 1 clove | garlic, minced | | 1/4 cup | dates, diced |
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Instructions
1. Heat 2 tbsp. oil in a large wide saucepan. Stir in the scallions and saute, stirring, until tender, about 3 minutes. Add the bulgur or cracked wheat and rice. Saute, stirring, until coated with butter, about 2 minutes.
2. Add the broth and 1 tsp salt, and heat to boiling, stirring. Cover and cook over medium-low heat for 15 min, or until the liquid is absorbed. Let stand, uncovered and off the heat, for 5 minutes before serving.
3. Meanwhile, melt the remaining 2 tbsp. butter in a small skillet. When the foam subsides, stir in the walnuts, garlic, and salt to taste. Sauté, stirring constantly, until the walnuts are golden and fragrant.
4. Spoon the pilaf into a serving dish and sprinkle the top with the dates and sauteed walnuts.
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