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 saute, stirring, until tender, about 3 minutes. Add the bulgur or cracked wheat and rice. Saute, 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. Saute, 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 sauteed walnuts.
 
 
 "Go then, eat your bread in happiness and drink your wine with a cheerful heart; for God has already approved your works." (Ecclesiastes 9:7)