3 each scallions, spring or green onions
3 tablespoons vegetable oil
1 large sweet red bell peppers chopped
3 cups chicken broth plus 6 tablespoons or veggie broth
2 1/4 cups cracked wheat (bulgur)
6 tablespoons pine nuts lightly toasted
6 teaspoons chives minced
In a heavy saucepan cook onion in oil over moderate heat, stirring until softened. Stir in broth, bell pepper and bulgar. Bring to a boil cook, mixture, covered over low heat 12 minutes or until liquid is absorbed. Remove pan from heat and let stand 5 minutes. Stir in pine nuts, chives and salt and pepper to taste.