Serves: 4
Total Calories: 410

2 1/4 cups water
1 cube vegetable bouillon
1 tablespoon sesame oil
1 stalk celery finely chopped
2 medium sweet potatoes finely diced
3 to 4 cloves garlic chopped
1 cup bulgur wheat rinsed and drained
1 teaspoon ground sage
1/4 cup thinly sliced dried apricot
1/2 teaspoon ground turmeric
1/2 cup toasted walnuts

1. Bring the water to boil in a small pot and add the bouillon cube, which will begin to dissolve. Reduce the heat to very low to keep warm.
2. Heat the oil in a large skillet over medium heat. Add the celery, sweet potatoes, and garlic, and saute for 3 to 4 minutes. Add the bulgur and sage, stir a minute, then add the apricots and turmeric. Mix well and carefully add the bouillon liquid (it will sizzle and splatter). Cover immediately, reduce the heat to low, and simmer for 10 minutes or until all of the liquid is absorbed.
3. Fluff the pilaf with a fork, top with walnuts, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 410
Calories from Fat: 121

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Buying, Storing, and Preparing Grains
Cooking Grains
Peasant Style Kasha and Potatoes
Barley with Oyster Mushrooms
Buckwheat Stuffed Cabbage Rolls
Creamy Polenta
Polenta Stuffed Portabellas
Rosemary Millet Puree
Snow Pea and Quinoa Stir Fry
Garlicky Butternut Squash over Quinoa
Quinoa with Green Beans
Pressure Cooked Brown Rice
Brown Basmati Coconut Pilaf
Simple Rice Croquettes
Nori-Maki
Celery-Rice Curry
Bulgar and Sweet Potato Pilaf
Teff Patties
African Stew
Bulgar Pecan Rolls
Cooking Couscous
Tunisian Coucous
About Seitan "Wheat Meat"
Raw Gluten
Seitan
Ground Seitan
Save the Starch Water
Wheat Balls
Seitan Crumbles
More Cooking Ideas for Seitan
Chili Con Seitan
"Beef" Stew