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Bulgar and Pinenut Pilaf
Melt together
in large saucepan over medium heat:
1 Tbsp. butter
1 Tbsp. Olive oil
Stir in:
1 medium onion chopped
Cook covered for 5 minutes. Then add
2 Tbsp. minced garlic greens
1 1/2 cup Bulgar wheat
Stir to coat
wheat and add:
2 1/2 cups boiling water
Return to
boil and cook covered for 15 minutes.
In a dry frying pan over medium heat brown:
1/2 cup pinenuts
Watch carefully
stirring often until golden.
Add to cooked pilaf along with:
1/3 cup Organic Thompson raisins
Season to
taste with pepper. Serve with lightly steamed broccoli and a
squeeze of lemon. |
