Title: Rhubarb Pilaf
Categories: Entree Fruit Vegetarian
Yield: 4 Servings
| 1 | c | Uncooked bulgur |
| 1/2 | c | Chopped onions |
| 1 | tb | Oil |
| 1 | | Minced garlic clove |
| 2 1/2 | c | Chopped rhubarb |
| 7 | | Dried apricots, chopped |
| 1/4 | c | Apple juice |
| 1 | ts | Cinnamon |
| 1 | pn | Cayenne |
| 3 | tb | Brown rice syrup |
| 1/2 | ts | Tamari |
| 1/4 | c | Slivered almonds |
| | | Fresh sprigs mint for - garnish |
Place bulgur in a medium sized saucepan or mixing bowl & add 2 1/2 c boiled
water. Cover & set aside to steep for 30 minutes. In a large skillet, saute
the onions in oil until translucent. Stir in the garlic & rhubarb & saute
for 1 minute. Add apricots, juice, cinnamon & cayenne. Cover & cook over
medium heat until bubbly. Add syrup & tamari. Stir in the bulgur. Garnish
with slivered almonds & fresh sprigs of mint. Serve warm.