Wheat Pilaf from Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Goldstein

Name: Wheat Pilaf from Sephardic Flavors: Jewish Cooking of the Mediterranean by Joyce Goldstein
Ingredients: chopped green onions, chopped fresh mint or coriander, dried currants plumped in hot water and drained, or chopped toasted almonds or pine nuts; ¼ cup margarine or olive oil; 1 onion, finely chopped; salt; 1½ cups medium-grind bulgur or cracked wheat; 3 cups chicken stock or water, heated

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Bulgur and cracked wheat are staples of the Sephardic Turkish kitchen and are used in Greece as well, primarily in soups. Cracked wheat is whole wheat berries that have been crushed with steel blad...

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Ingredients

chopped green onions, chopped fresh mint or coriander, dried currants plumped in hot water and drained, or chopped toasted almonds or pine nuts
¼ cup margarine or olive oil
1 onion, finely chopped
salt
1½ cups medium-grind bulgur or cracked wheat
3 cups chicken stock or water, heated