Title: Bulgur and rice pilaf with walnuts and dates
 Categories: Side dish, Rice, Nuts, Fruits, Vegetables
      Yield: 4 Servings
 
      4 tb Oil
    1/4 c  Scallions, thinly sliced
      1 c  Bulgur, washed
      1 c  White basmati rice
      2 c  Vegetable broth
           Salt
    1/2 c  Broken walnuts
      1 ea Garlic clove, minced
    1/4 c  Dates, diced
 
  1. Heat 2 tbs oil in a large wide saucepan. Stir in the scallions and
  saute, stirring, until tender, about 3 min. Add the bulgur or cracked
  wheat and rice. Saute, stirring, until coated with butter, about 2
  min.
  
  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 min before
  serving.
  
  3. Meanwhile, melt the remaining 2 tbs butter in a small skillet.
  When the foam subsides, stir in the walnuts, garlic, and salt to
  taste. Saute, 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.
  
  "Rice: The Amazing Grain" by Marie Simmons