Bulghur Pilav

"Bulghur is rich in B vitamins and iron. Serve this with Imam Bayildi. This recipe is posted for Zaar World Tour 2005. I've not tried it yet. I found it in a Moosewood cookbook."
 
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Bulghur Pilav created by PaulaG
Ready In:
40mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • In a covered saucepan, saute the onions in the olive oil for a few minutes, stirring occasionally.
  • Add the salt, pepper, basil, bay leaf, and rosemary or marjoram.
  • Cover and cook for about 10 minutes, unil the onions are translucent and beginning to brown.
  • Stir in the bulghur. Toast for about 2 minutes, until the bulghur begins to darken.
  • Add the water, cover tightly, and bring to a boil.
  • Reduce the heat to very low.
  • Let the bulghur steam for about 15 minutes.
  • Each grain should be separate and tender, but not chewy. Add a little more water if the bulghur seems underdone, but be sparing, or it will become mushy.
  • Remove the bay leaf and serve hot.

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  1. COOKGIRl
    This needed too much doctoring for me to give it a fair review. With some work on my part, this was a simple but satisfying side dish. I won't give up on this recipe and plan to use it again with some changes-most notably caramelizing the onions (and then I would stir them into the bulghur just before serving)as suggested in another review. I will also use vegetable broth or stock for the water. Thanks for posting the recipe.
     
  2. PaulaG
    Bulghur Pilav Created by PaulaG
  3. PaulaG
    I am working to put more high fiber grains into our diet and this was a nice change from brown rice or barley. It is so easy to make. I used fresh herbs in place of the dried and probably a lot more than a pinch of rosemary. This was served with Orange Braised Lamb Shanks recipe #152103.
     
  4. PaulaG
    I am working to put more high fiber grains into our diet and this was a nice change from brown rice or barley. It is so easy to make. I used fresh herbs in place of the dried and probably a lot more than a pinch of rosemary. This was served with Orange Braised Lamb Shanks recipe #152103.
     
  5. Mrs B
    I'm not quite sure what made this sooooo good; but it is. Elegantly understated perhaps. I went for the Rosemary option.
     

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