3/4 c. finely chopped onion
2 tbsp. unsalted butter
1 c. bulgur
1 tsp. freshly grated orange rind
1/4 c. raisins
1 3/4 c. canned chicken broth
6 tbsp. pine nuts, toasted lightly
1/4 c. minced fresh parsley leaves
1/4 c. thinly sliced scallion greens

Bulgur - Available at natural food stores and some supermarkets.

In a small heavy saucepan cook the onion in the butter over moderately low heat, stirring, until it is softened. Stir in the bulgur and the rind, and cook the mixture, stirring, for 1 minute. Add the raisins, the broth, and salt and pepper to taste. Bring the liquid to a boil and cook the mixture, covered, over low heat for 10 minutes, or until the liquid is absorbed. Fluff the pilaf with a fork and let it cool for 15 minutes. The pilaf may be made up to this point 6 hours in advance and kept chilled, covered loosely, until 30 minutes before serving. Fluff the pilaf with a fork and stir in the pine nuts,. the parsley and the scallion greens. Serves 4.