*  Exported from  MasterCook II  *
 
                     Bulgur Pilaf with Currants and Pine Nuts
 
 Recipe By     :CHEF DU JOUR PATSY JAMIESON SHOW #DJ9291
 Serving Size  :      Preparation Time :
 Categories    :New Text Import		CDJ
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        1  teaspoon      olive oil                                             
        1  small         onion, -- finely chopped                              
        1  cup           medium or coarse bulgur                               
        2  cups          defatted reducedsodium chicken broth, -- heated       
      1/4  cup           currants                                              
        2  tablespoons   pine nuts, -- toasted                                 
                         Salt to taste                                         
                                                                               
 
 Preheat oven to 350 degrees. In a heavy, ovenproof 2 1/2 or 3quart saucepan,
 heat oil over moderate heat. Add onions and sautJ, stirring, until soft but
 not brown, 2 to 4 minutes. Add bulgur and sautJ 1 minute, stirring constantly,
 until the grains are coated with oil.
 
 Add chicken broth and currants and bring to a boil, stirring. Cover and bake
 in the oven for 40 to 45 minutes, or until all the liquid has been absorbed
 and the bulgur is tender. Do not stir during this time.
 
 Fluff the pilaf by tossing it briefly with two forks. Stir in pine nuts.
 Taste, adding salt if necessary.
 
 Yield: 4 serving
 
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