Bulgur Pilaf

Recipe Ingredients

1 cup	237ml	Bulgur wheat
1 cup	237ml	Boiling water
4 tablespoons	60ml	Unsalted butter - (1/2 stick)
1/2 tablespoon	7.5ml	Onion - diced (small)
3 oz	85g	Vermicelli - broken small pieces
1/4 cup	59ml	Pine nuts
1 cup	237ml	Chicken stock
		(canned broth or water)
1/2 teaspoon	2.5ml	Sea salt
1/2 teaspoon	2.5ml	White pepper

Recipe Instructions

Combine the bulgur and water in a bowl and set aside until reconstituted, about 10 minutes.

Melt the butter in a medium saucepan, over a medium-high heat. Saute the onion until golden, about 10 minutes. Add the vermicelli and pine nuts and saute until golden. Stir in the reconstituted bulgur, chicken stock, salt, and pepper.

Reduce to a simmer and cook, covered, about 10 minutes.

This recipe yields 4 to 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6283 broadcast 10-17 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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