Curried Bulgur Wheat Pilaf
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 325øf. 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, sauté‚ 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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)