Paula and Elizabeth Brownlee's fancy rice pilaf

• 4 tablespoons butter
• 1/2 cup finely chopped onion
• 1 cup raw rice
• 1/2 cup medium bulgur (see note)
• 2 1/4 cups fresh or canned chicken broth
• 1/4 cup dried currants
• 1/2 teaspoon ground allspice
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 cup cold plain yogurt
• 1/2 cup toasted pine nuts or almonds

1. Heat the butter in a heavy saucepan and add the onion.
2. Cook, stirring, until the onion is wilted.
3. Add the rice and bulgur and cook, stirring briefly, without browning, until grains of rice are covered with butter.
4. Add the broth, currants, allspice, salt and pepper.
5. Stir.
6. Cover closely and cook the mixture over low heat until the liquid is absorbed, about 17 minutes.
7. Top each serving with a spoonful of yogurt and a small sprinkling of toasted pine nuts or almonds.

butter, onion, rice, medium bulgur, chicken broth, currants, ground allspice, salt, freshly ground pepper, cold plain yogurt, nuts

Taken from cooking.nytimes.com/recipes/5910 (may not work)