Bulgur Rice Pilaf with Walnuts and Dates

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   1.

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   Heat 2 tbsp.

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   oil in a large wide saucepan.

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   Stir in the scallions and saute, stirring, until tender, about 3 minutes.

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   Add the bulgur or cracked wheat and rice.

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   Saute, stirring, until coated with butter, about 2 minutes.

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   2.

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   Add the broth and 1 tsp salt, and heat to boiling, stirring.

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   Cover and cook over medium-low heat for 15 min, or until the liquid is absorbed.

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    Let stand, uncovered and off the heat, for 5 minutes before serving.

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    3.

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    Meanwhile, melt the remaining 2 tbsp.

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    butter in a small skillet.

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    When the foam subsides, stir in the walnuts, garlic, and salt to taste.

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    Saute, stirring constantly, until the walnuts are golden and fragrant.

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    4.

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    Spoon the pilaf into a serving dish and sprinkle the top with the dates and sauteed walnuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.