Rhubarb Pilaf
Yield
4 servingsPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
cracked wheat (bulgur)
uncooked |
|
| ½ | cup |
onions
chopped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 2 ½ | cups |
rhubarb
chopped |
*
|
| 7 | each |
apricots
dried, chopped |
*
|
| ¼ | cup |
apple juice
|
|
| 1 | teaspoon |
cinnamon
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 3 | tablespoons |
rice
brown syrup |
|
| ½ | teaspoon |
soy sauce, tamari
|
|
| ¼ | cup |
almonds
slivered |
*
|
| 1 | x |
mint sprigs
fresh, for garnish |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
cracked wheat (bulgur)
uncooked |
|
| 118 | ml |
onions
chopped |
|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
garlic cloves
minced |
|
| 591 | ml |
rhubarb
chopped |
*
|
| 7 | each |
apricots
dried, chopped |
*
|
| 59 | ml |
apple juice
|
|
| 5 | ml |
cinnamon
|
|
| 1 | pinch |
cayenne pepper
|
*
|
| 45 | ml |
rice
brown syrup |
|
| 2.5 | ml |
soy sauce, tamari
|
|
| 59 | ml |
almonds
slivered |
*
|
| 1 | x |
mint sprigs
fresh, for garnish |
* |
Directions
Place bulgur in a medium sized saucepan or mixing bowl and add 2½ cup boiled water.
Cover and set aside to steep for 30 minutes.
In a large skillet, sauté the onions in oil until translucent.
Stir in the garlic and rhubarb and sauté for 1 minute.
Add apricots, juice, cinnamon and cayenne.
Cover and cook over medium heat until bubbly.
Add syrup and tamari.
Stir in the bulgur. Garnish with slivered almonds and fresh sprigs of mint.
Serve warm.
