Ingredients

1 tsp. Olive oil
2 Tbsp. Walnuts, chopped
1 1/2 C. Vegetable or other stock
2 tsp. Curry powder
1 tsp. Salt
1/8 tsp. Cayenne pepper
1 C. Bulgur wheat
1/3 C. Shallots, chopped
1 Tbsp. Olive oil

Cooking Instructions

1. Preheat oven to 325f. Melt the butter and toss with the walnuts. Roast for 5 to 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, Saute 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.
 
 
Jesus answered and said to him, "Truly, truly, I say to you, unless one is born again he cannot see the kingdom of God." (John 3:3)