Bur'ghul Pilaf ~ Bur'ghul b'Dfeen

Ingredients :

• 2 cups bur'ghul, washed and drained
• 1¼ cups pine nuts to garnish
• ½ cup ghee or substitute
• 1 medium onion, chopped
• 2 tspn salt
• ¼ tspn black pepper
• 3½ cups meat or chicken broth

Preparation and Cooking Instructions

1. Wash the bur'ghul and drain well by squeezing out excess water between cupped hands. Place in a bowl and set aside for half an hour or more.
2. In a large saucepan, lightly fry the pine nuts in half the ghee, drain and set aside.
3. Fry the onion in the same ghee until golden brown. Add the remainder of the ghee, heat and stir in the bur'ghul, salt and pepper. Sauté for a few minutes.
4. In another saucepan, bring the broth to the boil and mix it into the bur'ghul mixture. Allow to bubble for a few seconds. Cover tightly, turn down the heat and simmer very slowly - or place in the oven as a casserole at 180°C.
5. The pilaf is cooked when all the stock has been absorbed and the bur'ghul soft and fluffy - approx. 40-50 minutes. (If stock is absorbed before the bur'ghul is cooked, add a little more boiling water or stock and continue cooking ). Allow to stand for at least 15 minutes.
6. Serve in place of rice and garnish with pine nuts.
7. Variations : Three peeled and chopped tomatoes may be added with the broth but reduce the broth by half a cup. Chopped spring onions may be added with the broth.