Post by carnation037 on Jan 18, 2003 22:54:17 GMT -6
Rhubarb Pilaf
1 c. uncooked bulgur
1/2 c. chopped onions
1 tbsp oil
1 garlic clove. minced
2 1/2 c. chopped rhubarb
7 dried apricots, chopped
1/4 c. apple juice
1 tsp cinnamon
1 pinch cayenne
3 tbsp brown rice syrup
1/2 tsp tamari or soy sauce
1/4 c. slivered almonds
fresh sprigs mint for garnish
Place bulgur in a medium sized saucepan or mixing bowl and add 2 1/2 cups of
boiled water. Cover and set aside to steep for 30 minutes.
In a large skillet, saute the onions in oil until translucent. Stir in the
garlic and rhubarb, and saute 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.
1 c. uncooked bulgur
1/2 c. chopped onions
1 tbsp oil
1 garlic clove. minced
2 1/2 c. chopped rhubarb
7 dried apricots, chopped
1/4 c. apple juice
1 tsp cinnamon
1 pinch cayenne
3 tbsp brown rice syrup
1/2 tsp tamari or soy sauce
1/4 c. slivered almonds
fresh sprigs mint for garnish
Place bulgur in a medium sized saucepan or mixing bowl and add 2 1/2 cups of
boiled water. Cover and set aside to steep for 30 minutes.
In a large skillet, saute the onions in oil until translucent. Stir in the
garlic and rhubarb, and saute 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.