Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 c Water 1/4 c Diced carrot
3/4 t Salt 1 c Arborio rice
1 Bay leaf 1/2 c White wine
1/2 c Steel-cut oats 1/4 c Grated Parmesan cheese
1/2 c Buigur -(opt.)
3 T Butter 2 T Finely chopped mixed herbs
1/2 c Finely chopped onion -(parsley, chives, and thyme
1/4 c Diced celery -are recommended)

1. In 2-quart saucepan, heat 4 C water, 1/4 t salt, and the bay leaf
to boiling over high heat. Stir in oats; reduce heat to low and
simmer oats 15 minutes. Add bulgur and cook 10 to 15 minutes longer
or until tender though chewy. Drain; remove bay leaf and set aside.

2. In same saucepan, heat remaining 4 C water to boiling over high
heat; reduce heat to low; cover and reserve. In large skillet, melt
butter over low heat; add onion, celery, carrot, and remaining 1/2 t
salt. Saute 10 minutes. Add nce and stir to coat with butter; add
wine and cook, stirring, until most of the liquid evaporates.

3. Add 1 C simmering water to rice mixture and cook, stirring
constantly, until most of liquid is absorbed. Add remaining simmering
water, 1/2 C at a time, stirring frequently, until rice is tender
though chewy-20 to 25 minutes. Add oats-bulgur mixture, the Parmesan,
if desired, and herbs; cook just until heated through. (If mixture is
too stiff, stir in a little more hot water.) Serve immediately.

Nutrition information per serving with Parmesan- protein: 9 grams;
fat: 1 1 grams; carbohydrate: 63 grams; fiber: 6 grams; sodium: 580
milligrams; cholesterol: 27 milligrams; calories: 401. M

Country Living/May/94 Scanned fixed by DP GG
Submitted By LAWRENCE KELLIE On 12-31-94

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