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Rhubarb pilaf
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| Artist: |
_ |
| Categories: |
Entrees, Exotic, Fruits, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Uncooked bulgur | | 1/2
| cup | Chopped onions | | 1
| tbsp | Oil | | 1
| each | Minced garlic clove | | 2 1/2
| cup | Chopped rhubarb | | 7
| each | Dried apricots, chopped | | 1/4
| cup | Apple juice | | 1
| tsp | Cinnamon | | 1
| pinch | Cayenne | | 3
| tbsp | Brown rice syrup | | 1/2
| tsp | Tamari | | 1/4
| cup | Slivered almonds | | | Fresh sprigs mint for | | | -- garnish |
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Procedures:
| 1 | Place bulgur in a medium sized saucepan or mixing bowl & add 2 ?c boiled water. | | 2 | Cover & set aside to steep for 30 minutes. | | 3 | In a large skillet, saute the onions in oil until translucent. | | 4 | Stir in the garlic & rhubarb & saute for 1 minute. | | 5 | Add apricots, juice, cinnamon & cayenne. | | 6 | Cover & cook over medium heat until bubbly. | | 7 | Add syrup & tamari. | | 8 | Stir in the bulgur. | | 9 | Garnish with slivered almonds & fresh sprigs of mint. | | 10 | Serve warm. |
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