Instructions:

Yield: 6 servings

1 tsp Olive oil
2 tbsp Walnuts, chopped
1 1/2 cup Vegetable or other stock
2 tsp Curry powder
1 tsp Salt
1/8 tsp Cayenne pepper
1 cup Bulgur wheat
1/3 cup Shallots, chopped
1 tbsp Olive oil

1. Preheat oven to 325F. Melt the butter and toss with the walnuts. Roast for 5-10 minutes, or until nicely browned.

2. In a small saucepan, bring the stock to a boil. Add the curry powder, salt and pepper; turn off the heat and let steep for 5 minutes.

3. Wash and drain the bulgur.

4. In a large heavy saucepan with a tight-fitting lid, saute the shallots in the olive oil until they soften and are lightly brown, about 5 minutes. Add the bulgur and stir a few minutes, until the grains are coated with oil and shallots. Add the curry-infused stock, stir and bring to boil over high heat. Cover, and turn heat to low; simmer 20 minutes. Turn off the heat and allow bulgur to relax for 20 minutes. Place bulgur in a bowl and top with roasted nuts. Serve hot or at room temperature.