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Armenian Pilaf

Mormon.Cook's picture
  Butter 2 Tablespoon
  Onion 3 Tablespoon, minced
  Bulgur 1 Cup (16 tbs)
  Chicken stock 2 Cup (32 tbs) (or broth (canned may be used))
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon

Melt butter; add onion, and cook until soft. Add remaining ingredients and cover. Simmer over low heat for 20 minutes, or until all liquid is absorbed, stirring occasionally. Turn off heat and allow standing for 15 to 20 minutes. Reheat to serve, if necessary. Variations: For Beef Pilaf, use beef stock in place of chicken stock, and add 1/2 teaspoon Worcestershire sauce. Parmesan Pilaf: Increase onion to 1/4 cup, and add 1/2 teaspoon garlic salt. When cooking is complete, stir in 1/3 cup Parmesan cheese and 1 tablespoon minced parsley.

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 155 Calories from Fat 47

% Daily Value*

Total Fat 5 g8.3%

Saturated Fat 2.9 g14.4%

Trans Fat 0 g

Cholesterol 13.2 mg4.4%

Sodium 284.7 mg11.9%

Total Carbohydrates 23 g7.6%

Dietary Fiber 4.8 g19.2%

Sugars 1.7 g

Protein 5 g10.6%

Vitamin A 2.6% Vitamin C 1.2%

Calcium 1.4% Iron 4.5%

*Based on a 2000 Calorie diet


Armenian Pilaf Recipe