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 325øF. 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
  minutes.
  
  3. Wash and drain the bulgur.
  
  4. In a large heavy saucepan with a tight-fitting lid, saut‚ 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