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Bulgur Pilaf

Type: Grains
Courses: Side dish
Serves: 4 people

Recipe Ingredients

1 cup 237mlBulgur wheat
1 cup 237mlBoiling water
4 tablespoons 60mlUnsalted butter - (1/2 stick)
1/2 tablespoon 7.5mlOnion - diced (small)
3 oz 85gVermicelli - broken small pieces
1/4 cup 59mlPine nuts
1 cup 237mlChicken stock
  (canned broth or water)
1/2 teaspoon 2.5mlSea salt
1/2 teaspoon 2.5mlWhite 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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