Recipe for Curried Bulgur Wheat Pilaf
Vegan

CURRIED BULGUR WHEAT PILAF

    Yield: 6 servings

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

    1. Preheat oven to 325F. Melt the butter and toss with the walnuts. Roast for 5-10 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.

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