Recipe By : Chef Du Jour Patsy Jamieson Show #DJ9291
Serving Size : 4 Preparation Time :
Categories : CDJ
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 ts Olive oil
1 sm Onion -- finely chopped
1 c Medium or coarse bulgur
2 c Defatted reduced sodium chicken
- broth -- heated
1/4 c Currants
2 tb Pine nuts -- toasted
Salt -- to taste
Preheat oven to 350 F. In a heavy, ovenproof 2-1/2 or 3 qt saucepan,
heat oil over moderate heat. Add onions and saute, stirring, until
soft but not brown, 2 to 4 minutes. Add bulgur and saute 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.
