1 tsp olive oil
2 tbsp walnuts, chopped
1 1/2 cup vegetable or other stock
2 tsp curry powder
1 tsp salt
1/8 tsp cayenne pepper
1 cup bulgur wheat
1/3 cup shallots, chopped
1 tbsp olive oil
A Recipe for
Curried Bulgur Wheat Pilaf
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This is a recipe for Curried Bulgur Wheat Pilaf from the recipe cookbook of Recipes-to-go (Meal)
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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
Serves: 6
Curried Bulgur Wheat Pilaf Recipe brought to you by Recipes To-Go