Recipe - Bulgur And Garbanzo Bean Pilaf

1 One half cup Chopped onion
2 tablespoon Butter or olive oil
1 cup Bulgur or cracked wheat
1 cup Canned garbanzo beans;
drained and rinsed
One fourth cup Diced dried apricots or
golden raisins
1 Stick cinnamon
2 cup Reducedsodium chicken broth
2 tablespoon Sliced natural almonds;
toasted in dry skillet

Combine onion and butter in deep wide skillet. Cook, stirring, over
mediunlow heat until onion is golden, about 10 minutes. Stir in bulgur,
garbanzo beans, apricots and cinnamon stick.

Add broth and bring to boil. Stir once. Cover and cook over low heat until
broth is absorbed. about 20 minutes. Let stand. covered, 10 minutes.

Meanwhile, toast almonds in small dry skillet, stirring, over low heat,
about 3 minutes. Remove cinnamon stick from pilaf. Sprinkle almonds over
pilaf and serve. Makes 4 servings.

WASHINGTON TIMES FOOD SECTION

JANUARY 17, 1996

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