BULGAR, PINENUT & RED PEPPER PILAF (Sherri)
One of Sherri's simple meals.
Yield
4 servingsPrep
8 minCook
12 minReady
25 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
scallions, spring or green onions
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | large |
sweet red bell peppers
chopped |
|
| 3 | cups |
chicken broth
plus 6 tablespoons or veggie broth |
|
| 2 ¼ | cups |
cracked wheat (bulgur)
|
|
| 6 | tablespoons |
pine nuts
lightly toasted |
|
| 6 | teaspoons |
chives
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
scallions, spring or green onions
|
|
| 45 | ml |
vegetable oil
|
|
| 1 | large |
sweet red bell peppers
chopped |
|
| 7.1E+2 | ml |
chicken broth
plus 6 tablespoons or veggie broth |
|
| 532 | ml |
cracked wheat (bulgur)
|
|
| 9E+1 | ml |
pine nuts
lightly toasted |
|
| 3E+1 | ml |
chives
minced |
|
Directions
In a heavy saucepan cook onion in oil over moderate heat, stirring until softened.
Stir in broth, bell pepper and bulgar.
Bring to a boil cook, mixture, covered over low heat 12 minutes or until liquid is absorbed.
Remove pan from heat and let stand 5 minutes.
Stir in pine nuts, chives and salt and pepper to taste.
