Bulgur Pilaf with Currants and Pine Nuts

* Exported from MasterCook II *

Bulgur Pilaf with Currants and Pine Nuts

Recipe By :CHEF DU JOUR PATSY JAMIESON SHOW #DJ9291
Serving Size : Preparation Time :
Categories :New Text Import CDJ

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon olive oil
1 small onion, -- finely chopped
1 cup medium or coarse bulgur
2 cups defatted reducedsodium chicken broth, -- heated
1/4 cup currants
2 tablespoons pine nuts, -- toasted
Salt to taste


Preheat oven to 350 degrees. In a heavy, ovenproof 2 1/2 or 3quart saucepan,
heat oil over moderate heat. Add onions and sautJ, stirring, until soft but
not brown, 2 to 4 minutes. Add bulgur and sautJ 1 minute, stirring constantly,
until the grains are coated with oil.

Add chicken broth and currants and bring to a boil, stirring. Cover and bake
in the oven for 40 to 45 minutes, or until all the liquid has been absorbed
and the bulgur is tender. Do not stir during this time.

Fluff the pilaf by tossing it briefly with two forks. Stir in pine nuts.
Taste, adding salt if necessary.

Yield: 4 serving

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