Monday, September 17, 2007

Bulgur Pilaf

This is quickly becoming one of our family favorites. I have started making bulgur every time I think of having rice as a side dish. We have been eating brown rice lately with mixed reviews. This makes a nice substitute, has more than twice the fiber, and is a whole grain. It does not have that chewy texture that brown rice can have. It is soft and fluffy and easy to dress up.

If you don't know what bulgur is, it is whole wheat kernels that have been boiled, dried, and crushed. Arab, Israeli, and Roman people have been using it for centuries. If you have ever had tabbouleh, you have had bulgur.

Let's get started.

First, get yourself a saucepan. Melt a pat of butter in the bottom. I also add enough water to just cover the bottom of the pan. Add half of medium onion, chopped, and mince a garlic clove or two.

When those get going good, chop up a couple of carrots and throw those in.


This is where I would normally throw in a handful of frozen peas. But there are no peas in the freezer! Never mind. I have some green beans that need to be eaten. I'll throw those in instead. I will chop them up first.

Let that simmer for a few minutes, say 3, and then throw in cup of bulgur and 2 cups of chicken broth. Add 1 teaspoon of salt. Measure it in your hand and act like you know what you are doing.

Bring that to a boil.

Then transfer the whole mess to a lightly buttered dish.

Bake, covered, at 350 degrees for 25 minutes.

You will then have a lovely side dish to your lovely dinner. Enjoy!

Here is your recipe:

Bulgur Pilaf

1 Tbl butter
Half a medium onion, chopped
1-2 cloves garlic, minced
2 carrots, chopped
2 handfuls of frozen peas (or a fistful of chopped green beans)
1 tsp salt
1 cup bulgur
2 cups chicken broth

Saute' butter, onion, and garlic in a saucepan with a little water. When onions are tender, add chopped carrots and peas. Simmer for 3 more minutes. Add bulgur, salt, and broth. Bring to a boil. Transfer to a 1 1/2 quart baking dish. Bake in 350 degree oven for 25 minutes. Fluff and enjoy!

By the way, I often throw in some leftover chicken after it is cooked and make it a one dish meal.

1 comment:

Karen G said...

This was a fun post to read! I especially liked the "oh no!" portion. :) I've been thinking about introducing bulgar and quinoa into the rotation lately. Perhaps soon.