Bulgar and Flax Pilaf

25

mL

butter or margarine

2

tbsp.

250

mL

Bulgar wheat

1

cup

50

mL

flaxseed

¼

cup

75

mL

minced onion

1/3

cup

1

small tomato, diced

1

500

mL

chicken broth

2

cups

2

mL

Salt

½

tsp.

1

mL

crushed rosemary OR 5 mL (1 tsp.) fresh, chopped*

¼

tsp.

•In medium saucepan, over medium heat, melt butter or margarine.
•Add bulgar, flaxseed and onion.  Stir until bulgar is golden brown and flax is turning dark, about 3 minutes.
•Stir in tomato, chicken broth, salt and rosemary.
•Cover, heat to boiling, reduce heat, simmer 15 minutes.
•Turn off heat, remove lid, lift pilaf with fork.
•Let rest 10 minutes before serving.

Yield:  1 L (4 cups) 5 servings
Serving Size:  175 mL (3/4 cup)

* Any herb may be substituted