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Add a photoServings: 1
Ingredients
- 1 tsp Extra virgin olive oil
- 1 sm Onion,, finely minced
- 1 c. Medium or possibly coarse bulgur
- 2 c. Defatted reducedsodium chicken broth,, heated
- 1/4 c. Currants
- 2 Tbsp. Pine nuts,, toasted Salt to taste
Directions
- Preheat oven to 350 degrees. In a heavy, ovenproof 2 1/2 or possibly 3quart saucepan, heat oil over moderate heat. Add in onions and sautJ, stirring, till soft but not brown, 2 to 4 min. Add in bulgur and sautJ 1 minute, stirring constantly, till the grains are coated with oil.
- Add in chicken broth and currants and bring to a boil, stirring. Cover and bake in the oven for 40 to 45 min, or possibly till all the liquid has been absorbed and the bulgur is tender. Don't 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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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 256g | |
| Calories 733 | |
| Calories from Fat 131 | 18% |
| Total Fat 15.41g | 19% |
| Saturated Fat 1.62g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 30mg | 1% |
| Potassium 1065mg | 30% |
| Total Carbs 140.47g | 37% |
| Dietary Fiber 29.6g | 99% |
| Sugars 27.93g | 19% |
| Protein 21.15g | 34% |
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