• Organization
  Board of Directors Sponsors Annual Report 23-24 Annual Report 22-23 Annual Report 21-22 Annual Report 20-21 Annual Report 19-20 Annual Report 18-19 Annual Report 17-18 Annual Report 16-17 Annual Report 15-16 Annual Report 14-15 Annual Report 13-14 Annual Report 12-13 Annual Report 11-12 Annual Report 10-11 Annual Report 09-10 Annual Report 08-09 Annual Report 07-08 Annual Report 06-07 Office/Staff
• Research
  CPC NCRP Risk Maps Sclerotinia Initiative Research Database
• Nutrition/Recipes
  Nutrition Recipes Cooking with Canola
• Events
  Field Day Golf Scramble Annual Winter Meetings Outstanding Service Awards
• Contact Us

Pine net & Chive Gulghur Pilaf

Ingredients:

1 tbsp canola oil
1/2 cup finely chopped yellow onion
1 cup Sabest bulghur wheat
1 1/2 cup water or unsalted light chicken stock
1/4-1/2 tsp salt
3 tbsp toasted pine nuts
1/3 cup chives cut with scissors into a fine dice
butter and pepper to taste

To Toast Pine Nuts:
Spread pine nuts on a baking sheet. Place in a pre-heated 275°F oven, for 7-10 minutes or until an even golden color. Reserve.

Directions:

Heat canola oil in a small saucepan with a tight fitting lid. Add finely chopped onion. Cook over medium-low heat stirring occasionally, 7-10 minutes or until soft and translucent. Add bulghur, stir to coat well. Add water or stock and salt. Bring to boil; cover and remove from heat. Add butter and pepper. Allow to site covered, 15-20 minutes. Just before serving, stir in pine nuts and chives. Garnish with chive flowers, if available.

6 servings

Recipe compliments of Canola Info