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Bulghur and Flax Pilaf

A tasty alternative to potatoes or plain rice.
From Flax Council of Canada,

Serves 5
2 Tbsp. butter or margarine
1 cup bulghur wheat*
¼ cup flax seed
1/3 cup minced onion
1 small tomato, diced
2 cups chicken broth (See Note below.)
½ tsp. salt (See Note below.)
¼ tsp. crushed rosemary or 1 tsp. fresh, chopped (any herb may be substituted)
  1. In medium saucepan, over medium heat, melt butter or margarine. 
  2. Add bulghur, flax seed and onion, and stir until bulghur is golden brown and flax is turning dark; about 3 minutes. 
  3. Stir in tomato, chicken broth, salt and rosemary.  
  4. Cover, heat to boiling, reduce heat, and simmer 15 minutes. 
  5. Turn off heat, remove lid, and lift pilaf with fork. 
  6. Let rest 10 minutes before serving.
Note: The salt may be omitted or low-sodium chicken broth may be used for a lower-sodium version of this recipe.
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