Paula and Elizabeth Brownlee's fancy rice pilaf

1. 1

   Heat the butter in a heavy saucepan and add the onion.

2. 2

   Cook, stirring, until the onion is wilted.

3. 3

   Add the rice and bulgur and cook, stirring briefly, without browning, until grains of rice are covered with butter.

4. 4

   Add the broth, currants, allspice, salt and pepper.

5. 5

   Stir.

6. 6

   Cover closely and cook the mixture over low heat until the liquid is absorbed, about 17 minutes.

7. 7

   Top each serving with a spoonful of yogurt and a small sprinkling of toasted pine nuts or almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.