Ingredients

4 Tbsp. 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 each garlic clove, minced
1/4 C. dates, diced

Cooking Instructions

1. Heat 2 Tbls. oil in a large wide saucepan. Stir in the scallions and sauté, stirring, until tender, about 3 minutes. Add the bulgur or cracked wheat and rice. Sauté, stirring, until coated with butter, about 2 minutes. 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 Tbls. butter in a small skillet. When the foam subsides, stir in the walnuts, garlic, and salt to taste. Sauté, 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 sautéed walnuts.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)