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Catholic Recipe: Barbecue Pilaf

    INGREDIENTS

  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 teaspoon rosemary, crushed
  • 1/2 teaspoon curry powder
  • 1/4 cup vegetable oil
  • 4 envelopes instant chicken broth or 4 chicken bouillon cubes
  • 4 cups water
  • 1 cup bulgur (cracked) wheat
  • 3/4 cup raw rice
  • 1/4 cup seedless raisins
  • 1/4 cup chopped dried apricots
  • Details

  • Serves: 6
  • Prep Time: 2 hours
  • Difficulty: • • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin:

The story of the Transfiguration of Our Lord is well and fully told in the New Testament. It is a beautiful and thrilling story, full of meaning and promise, and it should be read aloud in every home on August 6. It is told in different ways in the following places: Matt. 17:1-8, Mark 9:1-7; and Luke 9:28-36.

The Eastern Church celebrates the Feast of the Transfiguration with ceremonies and processions to the Church where sheaves of wheat, baskets of fruit, and clusters of flowers decorate the altar. When the religious celebration is over, a fair is held, and a pilaf made of cracked wheat is the feature of the feasting.

In Rome raisins are blessed on this day, and new wine is used in the Mass.

We have created a special recipe that unites wheat and raisins in a savory pilaf that tastes especially good when eaten out-of doors with barbecued chicken.

DIRECTIONS

Sauté onion, celery, rosemary, and curry powder in vegetable oil in large saucepan 5 minutes; add instant chicken broth or bouillon cubes and water; heat to boiling, stirring until cubes dissolve. Stir in bulgur wheat, rice, raisins, and apricots; cover; heat again to boiling; simmer 15 minutes, or until liquid is absorbed. Spoon into a 2-quart casserole; cover; bake at 325° for 1 hour or until grains of wheat and rice are light and fluffy. Makes 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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