Rice: in boiling water, but additional cooking with seasonings makes it more by Recipe Cottage

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	in boiling water, but additional cooking with seasonings makes it more

		interesting. This easy pilaf, with hints of the Middle East and Asia, gets double the carbohydrate punch from chickpeas. 1c med.-grain bulgur 1 tsp sesame oil 1/2 tsp veg. oil 1 med. onion, chopped, 1 clove garlic, minced, 1 tsp ground cumin 10 1/2 oz. -can chickpeas, frained 1c defatted beef stock or water, salt * freshly ground black pepper 1. Place bulgur in a med. bowl and cover with 1 c boiling water. Let stand for 10 mins to soften. Meanwhile, heat oils in a deep, heavy skillet or a Dutch oven over med. heat. Add onion, garlic and cumin and saute for abt 5 mins, or till the onion is soft but not brown. Stir in the chickpeas. Add the bulgur and stock or water and mix well.Bring to a boil, reduce heat to low, cover and simmer for abt 10 mins. or till the liquid is absorbed. If the bulgur seems too wet, uncover the pan and cook over med. heat until the liquid is absorbed. Fluff with a fork, season with salt and pepper and serve hot. Serves : 4 ------------------------ Bulgur with Celery & Sage 2 tsp olive oil, 1c med-grain bulgur 1 sm. onion, chopped 2 stalks celery, chopped 2 cloves garlic, minced 1/2 tdsp each: dried sage,thyme & majoram 1 3/4 c defatted beef stock or water 1 bay leaf 1 TB chopped fresh parsley salt & freshly ground black pepper 1.Heat oil in a heavy, med-saucepan over med. heat. Add bulgur, onion, celery, garlic and herbs and saute for 5 - 8 mins, or till the vegs. are softened. 2. Stir in stock or water and bay leaf. Bring to a boil, reduce heat to low, cover and simmer for abt 15 mins, or till liquid is absorbed and the bulgur is tender but still chewy. Remove bay leaf, stir in parsley and season with salt & pepper, Serves : 4