Curried Bulgur Wheat Pilaf
Last updated 6/12/2012 1:02:55 AM. Recipe ID 26580. Report a problem with this recipe.
Title: Curried bulgur wheat pilaf
Categories: Main dish, Vegetarian
Yield: 6 Servings
1 ts Olive oil
2 tb Walnuts, chopped
1 1/2 c Vegetable or other stock
2 ts Curry powder
1 ts Salt
1/8 ts Cayenne pepper
1 c Bulgur wheat
1/3 c Shallots, chopped
1 tb Olive oil
1. Preheat oven to 325°F. Melt the butter and toss with the walnuts.
Roast for 5-10 minutes, or until nicely browned.
2. In a small saucepan, bring the stock to a boil. Add the curry
powder, salt and pepper; turn off the heat and let steep for 5
3. Wash and drain the bulgur.
4. In a large heavy saucepan with a tight-fitting lid, sauté the
shallots in the olive oil until they soften and are lightly brown,
about 5 minutes. Add the bulgur and stir a few minutes, until the
grains are coated with oil and shallots. Add the curry-infused stock,
stir and bring to boil over high heat. Cover, and turn heat to low;
simmer 20 minutes. Turn off the heat and allow bulgur to relax for 20
minutes. Place bulgur in a bowl and top with roasted nuts. Serve hot
or at room temperature.
"The Occasional Vegetarian" by Karen Lee. Posted by Diane Lazarus
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