Instructions:

Yield: 4 servings

4 tbsp Oil
1/4 cup Scallions, thinly sliced
1 cup Bulgur, washed
1 cup White basmati rice
2 cup Vegetable broth
Salt
1/2 cup Broken walnuts
1 ea Garlic clove, minced
1/4 cup Dates, diced

1. Heat 2 tbs oil in a large wide saucepan. Stir in the scallions and saute, stirring, until tender, about 3 min. Add the bulgur or cracked wheat and rice. Saute, stirring, until coated with butter, about 2 min.

2. Add the broth and 1 tsp salt, and heat to boiling, stirring. Cover and cook over medium-low heat for 15 min, or until the liquid is absorbed. Let stand, uncovered and off the heat, for 5 min before serving.

3. Meanwhile, melt the remaining 2 tbs butter in a small skillet. When the foam subsides, stir in the walnuts, garlic, and salt to taste. Saute, stirring constantly, until the walnuts are golden and fragrant.

4. Spoon the pilaf into a serving dish and sprinkle the top with the dates and sauteed walnuts.