Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Olive oil
2 tb Walnuts, chopped
1 1/2 c Vegetable or other stock
2 ts Curry powder
1 ts Salt
1/8 ts Cayenne pepper
1 c Bulgur wheat
1/3 c Shallots, chopped
1 tb Olive oil

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

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