Ingredients

• 4 tbsp - oil
• 1/4 cup - scallions, thinly sliced
• 1 cup - bulgur, washed
• 1 cup - white basmati rice
• 2 cups - vegetable broth
• 1 tsp - salt
• 1/2 cups - broken walnuts
• 1 garlic clove, minced
• 1/4 cup - dates, diced

How to Make Bulgur and rice pilaf

• Heat 2 tbs oil in a large wide saucepan.
• Stir in the scallions and saute, stirring, until tender for about 3 min.
• Add the bulgur or cracked wheat and rice.
• Saute, stirring, until coated with butter, for about 2 mins.
• Add the broth and 1 tsp of salt, and heat to a boiling temperature, stirring.
• Cover and cook over medium-low heat for 15 min, or until the liquid is absorbed.
• Let it stand uncovered and off the heat for 5 min before serving.
• Meanwhile, melt the remaining 2 tbsps. of butter in a small skillet.
• When the foam subsides, stir in the walnuts, garlic, and add salt to taste.
• Saute, stirring constantly, until the walnuts are golden and fragrant.
• Spoon the pilaf into a serving dish and sprinkle the top with the dates and sauteed walnuts.