Lime Scented Bulgar Pilaf With Raisins And Pine Nuts Food

LIME RICE PILAF

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion and saute until tender, about 10 minutes. Add rice and stir to coat. Add stock, lime juice and lime peel. Bring to boil, stirring occasionally. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let stand covered 5 minutes. Season to taste with salt and pepper.
• Transfer rice to serving bowl. Sprinkle with parsley or cilantro.

BULGUR, PINE NUT, AND RED PEPPER PILAF

Steps:

• In a small heavy saucepan cook onion in oil over moderate heat, stirring, until softened.
• Stir in broth, bell pepper, and bulgur and bring liquid to a boil. Cook mixture, covered, over low heat 12 minutes, or until liquid is absorbed.
• Remove pan from heat and let stand, covered, 5 minutes. Stir in pine nuts, chives, and salt and pepper to taste.

LIME-SCENTED BULGAR PILAF WITH RAISINS AND PINE NUTS

Steps:

• Heat oil in a medium saucepan over medium heat. Add onion. Cook 5 minutes, stirring frequently and adding small amounts of water if necessary, about a tablespoon at a time, to prevent sticking.
• Add broth and bring to a boil. Stir in remaining ingredients, except pine nuts, cover, reduce heat to low, and cook 10 minutes.
• Remove from heat and let stand covered, 5 minutes.
• Fluff bulgar with a fork and spoon into a shallow serving bowl.
• Top with toasted pine nuts.

BULGAR PILAF WITH CHESTNUTS AND SPICY TANGERINE BROWN BUTTER

Steps:

• Heat oil with 1 teaspoon butter in a 3 quart saucepan. When butter melts, add onion and saute until translucent, about 3 minutes. Add bulgur and allspice, and saute for 2 minutes longer.
• Stir in the broth, chestnuts and raisins, and bring to a vigorous boil. Reduce heat to low, cover, and let cook until bulgur is tender, all liquid is absorbed and there appear to be holes or "eyes" (when it looks at you, it's done) in the surface of the bulgur, about 15 to 20 minutes.
• Turn off heat, place a clean dish towel or paper towel between top of pot and lid, and let stand for 5 to 10 minutes longer.
• Meanwhile, melt remaining butter in a small skillet. When white foam falls to the bottom of the pan and starts to smell nutty (about 3 minutes, but timing will depend on the amount of butter you use), add zest and red pepper. Cook for 30 seconds longer, then turn off heat.
• To serve, mound pilaf onto a platter and drizzle butter and red pepper mixture on top. Sprinkle with cinnamon and garnish with dill.

ARMENIAN PILAF

Steps:

• In a large nonstick skillet, saute the onion, bulgur, rice and vermicelli in butter for 6-7 minutes or until golden brown. Add the broth, water and oregano; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Remove from the heat; let stand for 5 minutes. Fluff with a fork.