INGREDIENTS: SERVES 4
1 cup coarse milled bulghour or Alaฎ
2 cups Swanson'sฎ chicken broth, or make your own
1/2 cube butter
1 teaspoon salt
1 teaspoon black pepper
PREPARATION:
In a pan suitable for cooking rice, melt butter and add bulghour and stir for a minute to prevent
sticking or scorching. Add chicken broth and bring to a boil. TURN OFF heat and let stand for 30
minutes. Serve hot.
RECIPE VARIATIONS FOR BULGHOUR PILAF
* To the above recipe you may add minced onions, minced green or red bell peppers, basil, chopped
tomatoes, garlic, pine nuts or just experiment on your own. Remember that liquids added by extra
ingredients should be deducted from the quantity of chicken broth. You can use the above ingredients
in combination or alone. Whatever pleases your taste.
Bulghour pilaf is not as subtle a side dish as rice pilaf, but makes and excellent complimentary side
dish for meat, poultry and fish dishes. This robust dish is an excellent change of pace and will bring
you rave reviews.
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In a pan suitable for cooking rice, melt butter and add bulghour and stir for a minute to prevent sticking or scorching. Add chicken broth and bring to a boil. TURN OFF heat and let stand for 30 minutes. Serve hot.
* To the above recipe you may add minced onions, minced green or red bell peppers, basil, chopped tomatoes, garlic, pine nuts or just experiment on your own. Remember that liquids added by extra ingredients should be deducted from the quantity of chicken broth. You can use the above ingredients in combination or alone. Whatever pleases your taste.
Please report any bad links..Thanks, Buzz
BACK TO GUTSY'S HOME
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