Fruited Rice Pilaf
|Vegetable oil||1 Tablespoon|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Bulgur||7 Ounce (Cracked Wheat)|
|Long grain white rice||5 Ounce|
|Golden raisins||1⁄4 Cup (4 tbs)|
|Dried apricot halves||6 , chopped|
|Low sodium instant chicken broth mix||6 Ounce (Four 1.5 Ounce Packets)|
|Dried rosemary||1 Teaspoon|
|Curry powder||1 Teaspoon|
1. In large saucepan, heat oil; stir in onion and celery. Cook over medium-high heat until onion is translucent, about 3 minutes.
2. Stir in remaining ingredients and 4 cups water. Cook until mixture comes to a boil. Reduce heat, cover, and simmer until liquid is absorbed, 20 to 30 minutes.
3. Let stand 5 minutes. Fluff with fork. Place in serving dish; garnish with parsley, if desired.