Ingredients:

• 4 tbsp – oil
• 1/4 cup – scallions, thinly sliced
• 1 cup – bulgur, washed
• 1 cup – white basmati Rice
• 2 cups – vegetable broth
• 1 tsp – salt
• 1/2 cups – broken Walnuts
• 1 Garlic clove, minced
• 1/4 cup – dates, diced

Method:

1. Heat 2 tbs oil in a large wide saucepan.
2. Stir in the scallions and saute, stirring, until tender for about 3 min.
3. Add the bulgur or cracked wheat and rice.
4. Saute, stirring, until coated with butter, for about 2 mins.
5. Add the broth and 1 tsp of salt, and heat to a boiling temperature, stirring.
6. Cover and cook over medium-low heat for 15 min, or until the liquid is absorbed.
7. Let it stand uncovered and off the heat for 5 min before serving.
8. Meanwhile, melt the remaining 2 tbsps. of butter in a small skillet.
9. When the foam subsides, stir in the walnuts, garlic, and add salt to taste.
10. Saute, stirring constantly, until the walnuts are golden and fragrant.
11. Spoon the pilaf into a serving dish and sprinkle the top with the dates and sauteed walnuts.