gil (05/05/83)
Relay-Version:version B 3/9/83; site harpo.UUCP Message-ID:<4384@cornell.UUCP> Date:Thu, 5-May-83 14:19:36 EDT BROWNLEE'S FANCY RICE PILAF This is a modification of a recipe that was in the New York Times magazine section on April 17th: 4 TBS butter 1/2 cup finely chopped onion (about one medium onion) 1 cup rice 1/2 cup medium bulgur 3 cups chicken broth 1/4 cup dried currants 1/2 teaspoon allspice salt & pepper to taste 1 cup cold plain yogurt 1/2 cup toasted pine nuts Heat the butter in a saucepan and add the onion. Cook, stirring, until the onion is wilted. Add the rice and bulgur and cook, stirring briefly, without browning, until grains of rice are covered with butter. Add the broth, currants, allspice, salt and pepper. Stir. Cover closely and cook the mixture over low heat until the liquid is absorbed, about 35 minutes. Top each serving with a spoonful of yogurt and a small sprinkling of toasted pine nuts or almonds.