Bulgur Rice Pilaf with Celery and Zante Currant

If you don't have Adobo spice substitute 1 tsp salt and 1 tsp garlic powder. The turmeric is not only recognized to be very good for health, it imparts a subtle flavor and a nice golden color to the pilaf. Another classic way to color a Spanish rice is to toss a few annatto seeds into the oil you fry the rice in for a few minutes. After the oil is very colored, remove the seeds (they are not edible) and voila, your rice will be typical Spanish rice yellow. But annatto really has no flavor – just color. Of course you could use saffron; that would impart not only color but a wonderful, different flavor than turmeric.

1 cup white rice
1/2 cup bulgur
4 stalks celery, diced
3 cups water
2 tsp Adobo spice
1 tsp Old Bay Spice
1/2 tsp turmeric powder
1 Tbsp Zante currants

Sauté then celery and rice in a good glug of olive oil in a pot, stirring very often. Cook until rice begins to turn white from translucent, about 8-10 minutes. Add the remaining ingredients and bring to a boil. Reduce heat to a simmer, stir and cover. Cook for about 20 minutes until all water is absorbed.