1 tbsp Butter
1/2 cup Onion -- finely chopped
1 cup Brown rice
1/2 cup Bulgur
3/5 quart Chicken stock
1/4 cup Dried currants
1/2 tsp Allspice
Fresh ground pepper -- too
Taste
1/2 cup Pine nuts -- toasted
Directions
In a heavy saucepan, melt the butter, add the onions sauteing it until it is t ranslucent.
Add the rice and bulgur, stirring them to coat them with the butter.
Then add the broth, currants, allspice, pepper and salt if desired.
Stir the ingredie nts to combine them well.
Bring to a boil, reduce the heat and cook about 25 minutes until liquid is absorbed.