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Rhubarb Pilaf

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Submitted by ahumphry

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 237
CUP ML CRACKED WHEAT (BULGUR)
uncooked
½ 118
CUP ML ONIONS
chopped
1 15
TABLESPOON ML VEGETABLE OIL
1 1
EACH EACH GARLIC CLOVES
minced
2 ½ 591
CUPS ML RHUBARB
chopped *
7 7
EACH EACH APRICOTS
dried, chopped *
¼ 59
CUP ML APPLE JUICE
1 5
TEASPOON ML CINNAMON
1 1
PINCH PINCH CAYENNE PEPPER *
3 45
TABLESPOONS ML RICE
brown syrup
½ 2.5
TEASPOON ML SOY SAUCE, TAMARI
¼ 59
CUP ML ALMONDS
slivered *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 198 16% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 51mg 2%
Total Carbohydrate 13g 13%
Dietary Fiber 7g 30%
Sugars g
Protein 11g
Vitamin A 2% Vitamin C 15%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

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