beef - consommé
t=teaspoon T=tablespoon + -=more or less
These recipes are for your personal use only and may not be added in any form to archives or other works.
Simple Bulghur Pilaf
Delicious in its tender, nutty texture this pilaf made not of rice but bulghur
is a delicious change from rice. Where serving brown rice to picky eaters
may fail, this bulghur pilaf does not.
serves 2 generously
150 g. bulghur, fine or medium
1 sm. minced onion
1 T. butter, divided
a little olive oil
1/4 t. salt
pepper
Rinse the bulghur well and allow to drain thoroughly.
Melt half the butter in a small, heavy pan and add just a little light olive oil
- about 1/2 t. or so. Sauté the minced onion for a minute or so before
adding the bulghur and a grating of pepper. Continue to sauté 5 minutes longer, stirring
occasionally. The bulghur may toast lightly but not brown.. Add the stock
and bring to the boil. Cover and simmer 20 minutes. Stir occasionally after 10
minutes with a fork.
Chop the remaining butter into small pieces and using a fork, gently stir through the bulghur before serving.
Note: I find that bulghur does not need as much salt as one would normally use for rice, hence the amount given.
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added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant