Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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