BROWN RICE, BULGUR AND PINE NUT CASSEROLE

1/2 cup pine nuts
1/4 cup margarine
1 cup brown rice, rinsed and drained
1/2 cup bulgur
1 onion, chopped
1/2 cup minced fresh parsley or cilantrillo
salt and pepper to taste
3 cans chicken broth

Saute the pine nuts in 2 tbsp margarine. For 5 minutes, or until browned.

Add the remaining butter. Add the rice, bulgur and onion. Brown for 10 minutes, stirring frequently.

Spoon mixture in 2 quart casserole. Add 1/4 cup parsley and the salt and pepper.

Bring the broth to a boil and stir into rice mixture.

Bake uncovered in preheated 375 oven for 1 hour and 15 minutes. Serve with the fish, garnished with the remaining parsley.

Servings: 8