Taking the bulgur left over from Cracked-Wheat Topknots and cooking it with basmati rice makes a delicious and slightly unusual side dish that’s just right for soaking up a saucy main course like a stew or curry. The nutty perfume and pleasant crunch of the handful of toasted walnuts make it memorable.
2cupsbasmati rice
1/2cupbulgur
3/4ozwalnuts, toasted (see Tips) and chopped (1/2 cup)
Combine rice, bulgur, 1/2 tsp salt, and 4 cups water in a heavy medium saucepan. Bring to a rolling boil, uncovered, then reduce heat to low and cook, covered, until water is absorbed and rice is tender, about 20 minutes. Remove from heat and let stand, covered, 5 minutes.
Fluff rice with a fork and stir in walnuts. Serve immediately.
