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Plain Bulgur Pilaf ~ all middle east - Twitchin Kitten - 07-24-2009
Coarse ground bulgur is used to make pilaf. About one and a half times the volume of water or stock is needed to cook it. This quick and easy dish is an ideal alternative to rice or potatoes. You may well want to adopt it as an accompaniment to stews, grills, and indeed to all foods that are usually coupled with rice. It is tastier when real chicken or meat stock is used, but you can use bouillon cubes or paste, and water alone will do very well.
Plain Bulgur Pilaf
serves 6-8
Ingredients:
- 4 1/2 cups water or stock (you may use bouillon cubes)
- 3 cups coarse ground bulgur, washed in cold water and drained
- salt and pepper to taste
- 4 - 5 Tablespoons butter, cut into small pieces or vegetable or olive oil
Bring the water or stock to the boil in a large pan and pour in the bulgur.
Add salt and pepper to taste *remember, your stock may be salty so be careful adding salt!
Cook covered over low heat for 10 - 15 minutes or until all the liquid is absorbed, adding a little water during this period if it's not yet tender and seems dry.
Stir in the butter or oil and leave off the heat, covered for 15 minutes, to allow the wheat to swell and become tender before serving.
Variations:
For a grand and delicious pilaf, stir in 2 - 3 tablespoons toasted pine nuts or slivered almonds and 2 raisins when you pour in the bulgur.