Prep 5 mins
Cook 25 mins
A nice, chewy variation on rice pilaf from "Betty Crocker's New Int'l Cookbook." Easy to make and yet a bit exotic and middle-eastern.
- 1 cup bulgur (cracked wheat)
- 1 medium onion, chopped
- 2 tablespoons butter or 2 tablespoons margarine
- 2 1⁄4 cups water
- 2 teaspoons instant bouillon granules
- 1⁄2 teaspoon salt
- Melt butter (or use oil/veg. broth); cook bulgur and onion in butter until onion is tender, stirring frequently.
- Add remaining ingredients; bring to boil.
- Reduce heat, cover, and simmer until bulgur is tender but not mushy-- approx 20-25 min.
Very good basic recipe, I used it as a base of my dinner. I put in a can of kidney beans, can of tomatoes, some cumin and cayenne pepper to make it a full meal, rather than a side dish. It was delicious and extremely filling. It would be a great side dish without my additions and look forward to using it that way. Thanks for sharing! :)
This was really great Winnki! I added about a cup of frozen peas, carrots and corn in after it was finished cooking, just to get more veggies in, and for color, texture appeal. But it was great just as you wrote it! Thanks so much for an easy, healthy and tastey new side dish that will be repeated for years to come! :)
This was wonderful! I haven't really used bulgur before, and this was a great & easy way to try it. I can see myself making this many more times. Thanks.