Rhubarb pilaf
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Uncooked bulgur |
| ½ | cup | Chopped onions |
| 1 | tablespoon | Oil |
| 1 | each | Minced garlic clove |
| 2½ | cup | Chopped rhubarb |
| 7 | eaches | Dried apricots, chopped |
| ¼ | cup | Apple juice |
| 1 | teaspoon | Cinnamon |
| 1 | pinch | Cayenne |
| 3 | tablespoons | Brown rice syrup |
| ½ | teaspoon | Tamari |
| ¼ | cup | Slivered almonds |
| Fresh sprigs mint for garnish | ||
Directions
Place bulgur in a medium sized saucepan or mixing bowl & add 2½ c boiled water. Cover & set aside to steep for 30 minutes.
In a large skillet, saute the onions in oil until translucent. Stir in the garlic & rhubarb & saute for 1 minute. Add apricots, juice, cinnamon & cayenne. Cover & cook over medium heat until bubbly.
Add syrup & tamari. Stir in the bulgur. Garnish with slivered almonds & fresh sprigs of mint. Serve warm.
"Vegetarian Gourmet" Spring, 1994 Submitted By MARK SATTERLY On 04-03-95
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