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Bulgur and Garbanzo Bean Pilaf
1 1/2 c Chopped onion
2 tb Butter or olive oil
1 c Bulgur or cracked wheat
1 c Canned garbanzo beans; drained and rinsed
1/4 c Diced dried apricots or golden raisins
1 Stick cinnamon
2 c Reduced-sodium chicken broth
2 tb Sliced natural almonds; toasted in dry skillet
Combine onion and butter in deep wide skillet. Cook, stirring, over
mediun-low 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
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.
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