Prep 15 mins
Cook 30 mins
The two grains usually cooked into stirs and pilafs are wheat—in the form of pligouri, or bulgur—and rizi, rice. Occasionally pearl barley sits beneath a roast, shows up in a vegetable mix, or becomes part of a pancake. Bulgur pilaf appears most commonly in northern Greece, rice virtually everywhere across the nation.
- 2 tablespoons olive oil
- 1 cup bulgur or 1 medium bulgur or 1 cup coarse ground bulgur
- 1⁄2 medium onion, finely chopped
- 1 1⁄2 cups chicken stock (or mixture of 1 1/2 cups water and 1 1/2 tablespoons tomato paste) or 1 1⁄2 cups meat stock (or mixture of 1 1/2 cups water and 1 1/2 tablespoons tomato paste) or 1 1⁄2 cups vegetable stock (or mixture of 1 1/2 cups water and 1 1/2 tablespoons tomato paste)
- salt & freshly ground black pepper
- Heat the oil in a medium size skillet over medium high heat. Add the bulgur and onion and sauté until both are translucent, about 5 minutes.
- Stir in the stock, (or vegetable stock, or a mixture of 1 1/2 cups water and 1 1/2 tablespoons tomato paste) bring it to a boil, then reduce the heat and cover the pan. Simmer until the bulgur is just tender and all the liquid is absorbed, 20 to 25 minutes. Add salt and pepper to taste, then cover and let sit for 5 minutes. Fluff with a fork and serve. Serves 4.
- NOTE: If you wish to increase the quantity, just remember that you need 1 1/2 times as much liquid as bulgur. Be sure also to increase the amount of olive oil and onion as you increase the bulgur and stock.
- The Olive and The Caper.
Simple, tasty, good with just about everything.